Hong Kong Street Sauce Grilled Dublin Bay Prawns with Summer Heirloom Tomatoes

Summer Heirloom Tomato Salad with HONG KONG STREET SAUCE Grilled Tiger Prawns Coconut oil & Balsamic Dressing


·        300g large Dublin Bay Prawns Raw (Peeled)

·        300g Hong Kong Street Sauce

·        2 tbsp. Coconut Oil

·        4 large handfuls mixed Heirloom tomatoes

·        Vine ripe Cherry Tomatoes

·        sea salt

·        freshly ground black pepper

·        extra virgin olive oil

·        ½ clove garlic, grated

·        1 small handful fresh flat leaf parley


1.      Cut the bigger tomatoes into slices about 1cm/½ inch thick. You can halve the cherry

Tomatoes or leave them whole for roasting.

2.      Then sprinkle them all with a good dusting of sea salt. Put

Them in a colander and leave them for 4 minutes. What's going to happen here is that the

Salt will draw the excess moisture out of the tomatoes, intensifying their flavour. Don't

Worry about the salad being too salty, as a lot of the salt drips away.                                                                                         

3.      Toss the Chanchan STREET SAUCE in a bowl with the prawns and place on oven tray and

Cook on a pre heated barbecue or under a hot grill for about 6 minutes so is cooked through and the prawns have turned bright pink from Raw or just give them a light char if cooked.

4.      Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen

(Approximately 6 tablespoons), and 1–2 tablespoons of vinegar, but do add these to your

Own taste. Toss around and check for seasoning – you may or may not need salt but will

Certainly need pepper. Add the garlic. Now start to add the chopped basil. Stir in a couple of

Teaspoons to begin with, toss around and taste.

5.      All I do now is get some picked flat ­leaf parsley and mix this into the tomatoes. Toss everything together and serve as a wonderful salad... Enjoy!

Chanchan sauce company