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 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 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.
HOURS
Monday to Saturday 9am to 5pm
Sundays 10am to 4pm
HQ - SILVERWATER
138 Silverwater Road, Silverwater NSW 2128
Ph: (02) 9748 8368
Fax: (02) 9737 8699
MONA VALE
2/91 Darley Street, Mona Vale NSW 2103
Ph: (02) 9999 1891
Fax: (02) 9979 5689
TAREN POINT
95 Parraweena Road, Taren Point NSW 2229
Ph: (02) 9526 1526
Fax: (02) 9526 2526
