Lucinda Hamilton creates divine barbecue dishes with a Thai twist using fresh fish from Cranbrook Fishmongers at Hartley Dyke Farm Shop...
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
- 1½ tbsp runny honey
- 1½ tbsp sesame seeds
- 1 tbsp Thai sweet chilli sauce
- ½ tsp Chinese five spice
- 2 cloves garlic crushed
- 1 inch ginger root, peeled and grated
- Combine ingredients, except the prawns. Mix until blended.
- Wash and dry the prawns before adding them to the marinade and toss to make sure all the prawns are covered.
- Marinate for at least 1 hour in the fridge, or overnight.
- 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