Honey & sesame prawns

Honey & sesame prawns

Lucinda Hamilton creates divine barbecue dishes with a Thai twist using fresh fish from Cranbrook Fishmongers at Hartley Dyke Farm Shop...

Serves: 4-6
Marinate:1 hour - overnight

  • 500g uncooked fresh tiger prawns (about 12 large ones) with shell on
  • 5 tbsp toasted sesame oil
  • juice of 1 lime
  • 3 tbsp rice wine, sake or dry sherry
  • 3 tbsp soya sauce
  • 1 tbsp runny honey
  • 1 tbsp sesame seeds
  • 1 tbsp Thai sweet chilli sauce
  • tsp Chinese five spice
  • 2 cloves garlic crushed
  • 1 inch ginger root, peeled and grated
  1. Combine ingredients, except the prawns. Mix until blended.
  2. Wash and dry the prawns before adding them to the marinade and toss to make sure all the prawns are covered.
  3. Marinate for at least 1 hour in the fridge, or overnight.
  4. When the barbecue is ready, skewer the prawns and grill for a couple of minutes each side until they are nicely orange-coloured. You can baste them with the left-over marinade sauce whilst they are cooking, too.

Photographs: David Merewether