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.
- 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 green king prawns, peeled and deveined, tails intact
- Honey (see note), for drizzling
- Roasted sesame seeds, to serve
- Lemon wedges, to serve
- 1Combine 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.
- 2Preheat 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.