Honey, sesame and salt flakes come together in an addictive coating that works wonders for the good old barbecued prawn. Begin this recipe a day ahead to marinate the prawns.
Ingredients
Method
1.Combine oil, ginger, chilli and coriander seeds in a blender and blend until smooth. Transfer to a non-reactive container, add prawns and a few large pinches of salt, and toss to coat. Refrigerate overnight to marinate.
2.Preheat a barbecue to medium-high. Thread prawns onto skewers, keeping them straight, then grill, turning occasionally, until charred and just cooked through (4-5 minutes). Remove skewers and transfer prawns to a platter. Drizzle with honey, sprinkle with sesame seeds and salt flakes to taste. Serve with lemon.
We used raw Mallee honey for its floral quality.
Drink suggestion: Aperol Spritz, or a fresh, young, floral viognier. Drink suggestion by Max Allen.
Notes