Some lovely big fl avours here with king prawns, honey, lime and that fabulous dukkah blend, which is a dry mix of roasted nuts, seeds and spices. By all means, make your own (see recipe on page 99) or buy it from a spice shop like Herbie’s.
– see below.
12–16 green (raw) king prawns
¹⁄³ cup (80 ml) honey
zest and juice of 1 lime
2 tablespoons neutral oil
1 cup dukkah mix (see recipe page 99)
additional lime halves, to serve
salad greens, to serve (optional)
1. To prepare the prawns, twist off the head and carefully remove the shell. With a sharp knife, make a 5 mm-deep cut down the back, then remove the dark intestinal vein, leaving the last section of tail on if you like. Set aside somewhere cool.
2. Place honey, lime zest and juice and 1 tablespoon of water in a small saucepan and heat gently, stirring until the honey dissolves. Pour the warm honey and lime mixture into a bowl next to a plate with the dukkah blend on it.
3. Brush the prawns with oil then cook them on a preheated fl at grillplate or chargrill over medium–high heat until they are just fi rm to the touch and opaque.
4. When the prawns are cooked, pick them up by their tails and dip them in the honey and lime mixture, then roll them in the dukkah blend until they are well coated.
5. Quickly arrange them on plates and serve with salad greens and lime halves if you like.
Some lovely big flavours here with king prawns, honey, lime and that fabulous dukkah blend, which is a dry mix of roasted nuts, seeds and spices. By all means, make your own or buy it from a spice shop like Herbie’s.
See recipe below.
12–16 green (raw) king prawns
¹⁄³ cup (80 ml) honey
zest and juice of 1 lime
2 tablespoons neutral oil
1 cup dukkah mix (see recipe page 99)
additional lime halves, to serve
salad greens, to serve (optional)
1. To prepare the prawns, twist off the head and carefully remove the shell. With a sharp knife, make a 5 mm-deep cut down the back, then remove the dark intestinal vein, leaving the last section of tail on if you like. Set aside somewhere cool.
2. Place honey, lime zest and juice and 1 tablespoon of water in a small saucepan and heat gently, stirring until the honey dissolves. Pour the warm honey and lime mixture into a bowl next to a plate with the dukkah blend on it.
3. Brush the prawns with oil then cook them on a preheated fl at grillplate or chargrill over medium–high heat until they are just fi rm to the touch and opaque.
4. When the prawns are cooked, pick them up by their tails and dip them in the honey and lime mixture, then roll them in the dukkah blend until they are well coated.
5. Quickly arrange them on plates and serve with salad greens and lime halves if you like.
Some lovely big flavours here with king prawns, honey, lime and that fabulous dukkah blend, which is a dry mix of roasted nuts, seeds and spices. By all means, make your own or buy it from a spice shop like Herbie’s.
See recipe below.
12–16 green (raw) king prawns
¹⁄³ cup (80 ml) honey
zest and juice of 1 lime
2 tablespoons neutral oil
1 cup dukkah mix (see recipe page 99)
additional lime halves, to serve
salad greens, to serve (optional)
1. To prepare the prawns, twist off the head and carefully remove the shell. With a sharp knife, make a 5 mm-deep cut down the back, then remove the dark intestinal vein, leaving the last section of tail on if you like. Set aside somewhere cool.
2. Place honey, lime zest and juice and 1 tablespoon of water in a small saucepan and heat gently, stirring until the honey dissolves. Pour the warm honey and lime mixture into a bowl next to a plate with the dukkah blend on it.
3. Brush the prawns with oil then cook them on a preheated fl at grillplate or chargrill over medium–high heat until they are just fi rm to the touch and opaque.
4. When the prawns are cooked, pick them up by their tails and dip them in the honey and lime mixture, then roll them in the dukkah blend until they are well coated.
5. Quickly arrange them on plates and serve with salad greens and lime halves if you like.
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