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Oriental cuisine is impossible to imagine without seafood—crabs, scallops, mussels, and, of course, prawns. They’ve been cherished for centuries, from the bustling port cities of Alexandria and Smyrna to the refined kitchens of ancient Greece, where prawns were always baked or fried, never boiled.
Jumbo prawns have long been a star in the culinary world, prized for their sweet, succulent flesh and versatility. This recipe pays homage to that history while embracing modern flavors. By grilling the prawns and pairing them with a bright pineapple and tomato salsa, we create a perfect balance of smokiness, acidity, and sweetness.
The key to mastering this dish lies in the preparation. Jumbo prawns demand quick, intense heat to retain their natural juiciness, while the salsa is all about the right combination of textures and flavors. The Chinese-style sweet and sour sauce ties everything together, adding depth to every bite. Simple, yet elegant, this dish is proof that the best cooking techniques have stood the test of time.
For the prawns
For the pineapple and tomato salsa
For the sweet and sour sauce
