An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces
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INGREDIENTS
- 300g raw peeled king prawns
- 4 handfuls of rocket salad
- Plain tortillas to serve
For the Marinade
- ½ cup light brown sugar
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- ½ Tbsp cayenne
- ½ tsp sea salt
For the sauce
- ½ cup Jars of Goodness Passionfruit vinaigrette
- 1 Tbsp butter
- 1 Tbsp minced shallot
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
METHOD
- Whisk the marinade together and toss in the prawns. Coat well and refrigerate for 20 mins.
- In the meantime, make the sauce by melting the butter in a pan over medium heat. Add the shallots, ginger and garlic and sauté for a few mins. Add the passionfruit vinaigrette and bring to a simmer. Let cook for about 5 mins.
- Remove the prawns from the marinade and skewer them. Place on a perforated grill pan.
- Grill over direct medium heat and cook for 2-3 mins on each side until cooked through (pink in colour). Remove from the grill and pour over the sauce. Serve with crispy tortillas and a handful of rocket salad.
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