Name: Barbecued prawns with honey, sesame and lemon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 - 8
Ingredients: 125 ml (½ cup) grapeseed or other neutral-flavoured oil; 30 gm (about 6cm) ginger, coarsely chopped; 1 long red chilli, coarsely chopped; 2 tsp coriander seeds, crushed; 18 large wild prawns, peeled and deveined, tails intact; Honey (see note), for drizzling; Roasted sesame seeds, to serve; Lemon wedges, to serve

Barbecued prawns with honey, sesame and lemon

Time to throw a shrimp on the barbie.

Serves 6 - 8

Prep

15M

Cook

Total

20M

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

125 ml (½ cup) grapeseed or other neutral-flavoured oil

30 gm (about 6cm) ginger, coarsely chopped

1 long red chilli, coarsely chopped

2 tsp coriander seeds, crushed

18 large wild prawns, peeled and deveined, tails intact

Honey (see note), for drizzling

Roasted sesame seeds, to serve

Lemon wedges, to serve

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

Styling by Lisa Featherby

Profile Claire Delmar