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How to make Barbecued honey prawns with pineapple salad

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 750g medium green prawns
  • 1 garlic clove, finely chopped
  • 2cm piece fresh ginger, peeled, cut into thin matchsticks
  • 1/3 cup Australian blue gum honey
  • 2 teaspoons vegetable oil
  • 1 teaspoon sesame seeds, toasted
  • 250g pineapple, peeled, cored, finely diced
  • 1 Lebanese cucumber, quartered, finely diced
  • 2 green onions, thinly sliced
  • 1/3 cup fresh coriander leaves

Method

  • Step 1 Peel and devein prawns, leaving tails intact. Using a small sharp knife, cut a slit along the back of each prawn, being careful not to cut all the way through. Place prawns in a glass or ceramic bowl. Add garlic, ginger and 1 tablespoon honey. Toss well to coat. Stand for 5 minutes.
  • Step 2 Meanwhile, place remaining honey and 2 tablespoons cold water in a small pan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 2 minutes.
  • Step 3 Heat a barbecue or hot plate over medium-high heat. Drizzle with oil. Cook prawns for 2 minutes each side or until charred and prawns are cooked through. Transfer to a bowl. Add sesame seeds and warm honey sauce. Season with salt and pepper. Toss to combine.
  • Step 4 Combine pineapple, cucumber, green onion and coriander in a bowl. Serve prawns topped with pineapple salad.