Chefs' Recipes

Grilled prawns with honey and preserved lemon

Australian Gourmet Traveller seafood recipe for grilled prawns with honey and preserved lemon by Andrew and Matt McConnell
Grilled prawns with honey and preserved lemon

Grilled prawns with honey and preserved lemon

Sharyn Cairns
6
15M
10M
25M

“I hate the cliché but I love the ceremony of prawns on the barbecue. If you don’t fancy saffron but feel like a good kick, replace the posh spice with a pinch of dried chilli” – Andrew McConnell

Ingredients

Honey and preserved lemon dressing

Method

Main

1.For honey and preserved lemon dressing, soak preserved lemon rind in a bowl of water for 1 hour, drain and pat dry using absorbent paper. Coarsely chop, transfer to a mortar and, using a pestle, pound to a fine paste. Add honey, lemon juice, chilli flakes and 1 tbsp water and mix thoroughly to combine. Add olive oil, 1 tsp at a time, blending after each addition with the pestle, until all is incorporated.
2.Preheat a barbecue or chargrill pan over high heat. Brush prawns with olive oil and grill for 3-5 minutes on each side or until just cooked. Transfer prawns to a bowl and spoon half of the dressing over. Stand for 5 minutes to marinate, then season to taste with sea salt.
3.Serve drizzled with remaining dressing. Scatter a little saffron over and serve immediately with oysters to the side.

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