Sweet-and-sour prawns

Sweet-and-sour prawns

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These prawns are packed with flavour, and could be yours in 15 minutes flat!


  • 500 g Woolies freshly frozen uncooked extra large black tiger prawns, thawed
  • salt, to taste
  • 3 T olive or canola oil
  • 70 g Woolies fresh crushed garlic, ginger and chilli (1T each)
  • 1 cup Woolies Asian sweet chilli sauce
  • 2 lemons, juiced
  • coriander, to garnish

Cooking Instructions

1. Using a sharp or serrated knife, cut along the back of each prawn, being careful not to cut all the way through. Remove the vein, keeping the shell on.

2. Season the prawns with salt and set aside for 5 minutes while heating the oil in a frying pan over a high heat.

3. Once smoking, add the prawns and allow them to cook without being disturbed for 1 minute, then start tossing them in the pan. You’ll see the prawns turn from a pale grey to an opaque orange, with the flesh turning white.

4. After 5 minutes add the garlic, ginger and chilli, and cook for another minutes, tossing. Reduce the heat to medium and add the sweet chilli sauce and the lemon juice. Toss to coat the prawns, then transfer to a platter and scatter with freshly chopped coriander.

5. Serve with garlic bread, over rice, or tossed through your favourite noodles.

Find more prawn and shellfish recipes here. 

Photograph: Shavan Rahim
Videography: Romy Wilson and Katharine Pope
Food assistant: Leila-Ann Mokotedi

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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