Smouldering Prawns on Skewers
Packed with the fresh flavours of the sea, jumbo prawns cook really quickly; it’s easy to tell when they’re ready, as they turn from grey to pink.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 6
30 large, raw jumbo
prawns, peeled
juice 2 limes
2 tbsp clear honey
4 tbsp soy sauce
1 tbsp sweet chilli sauce
50g (2oz) butter
6 wooden skewers, soaked in cold water
1 Tip prawns into a non-metallic dish and drizzle over the lime juice. Stir well, so they’re evenly coated, and leave for 5 minutes to allow the flavours to infuse.
2 Meanwhile, heat together the honey, soy sauce, chilli sauce and butter and
leave to cool.
3 Thread the prawns onto the skewers, brush generously with the glaze and cook, turning frequently, over a hot barbecue until the prawns turn pink all the way through.
4 Serve with aïoli or yogurt and cucumber dip and the bulgar wheat with roasted vegetables salad.
Per serving: 170cals, 5g fat, 2g saturated fat, 3g carbohydrate
W&H tip
Think ahead about the order in which you want to cook your barbecue food. Burgers and chicken take longer than prawns and they don’t of course taste nice when they’re cooked at the same time as the meat and fish flavours will merge together.
