Makes 4 skewers Ingredients • 16 Raw tiger prawns, fresh or defrosted, cleaned and de-veined • 4 Bamboo skewers, soaked in water • 2 tsp cornflour, mixed with 4 tsp of water • 80 ml rice wine vinegar or sherry vinegar • 4 Tbs brown sugar • 1 Tbs Hammonds tomato ketchup • 1 tsp dark soy sauce • ¼ tsp Schwartz for Chef Chinese five spice • ¼ tsp Schwartz for Chef ground ginger • Julienne of carrot and cucumber to garnish
Method 1. Thread 4 tiger prawns onto each skewer and place under a hot grill for 4-5 minutes or until cooked 2. Meanwhile, combine the cornflour with the water, making sure that it fully dissolves into the water and set aside 3. Place the vinegar, brown sugar, Hammonds tomato ketchup, soy sauce, Schwartz for Chef Chinese five spice and Schwartz for Chef ground ginger into a small pan, mix together and bring to the boil 4. Add the cornflour and water mixture and stir all of the ingredients together until the sauce has thickened to the desired consistency 5. Spoon over the cooked tiger prawns and garnish with carrot and cucumber julienne prior to serving Recipe By Steve Love, Concept Development Chef - McCormick (UK) Ltd www.schwartzforchef.com