Grilled Prawns with Bamboo Shoot

Instructions

1. 1

   Combine soy sauce, sesame oil, ginger, garlic, chili, lime juice, and honey in a bowl to create the marinade.

   Tip: Prepare the marinade while the grill heats to save time.

2. 2

   Reserve 2 tablespoons of marinade in a separate bowl for basting. Add the prawns to the remaining marinade and coat well. Let sit for 10 minutes.

   Tip: Don't marinate too long as the acid in lime juice can cook the delicate prawn flesh.

3. 3

   Pat the bamboo shoots dry with paper towels and toss with 1 tablespoon of olive oil. Season lightly with salt and pepper.

   Tip: Drying the bamboo shoots helps them develop a better char on the grill.

4. 4

   Preheat grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.

   Tip: Use a folded paper towel dipped in oil to coat the grates safely.

5. 5

   Thread marinated prawns onto skewers, alternating with bamboo shoot pieces. This ensures even cooking and makes plating easier.

   Tip: Soak wooden skewers in water for 30 minutes before use to prevent burning.

6. 6

   Place skewers on the hot grill. Cook for 3-4 minutes on the first side without moving them, allowing them to develop a golden crust.

   Tip: Resist the urge to flip too early; good grill marks indicate the prawns are ready to turn.

7. 7

   Flip skewers and brush with reserved marinade. Continue grilling for another 3-4 minutes until prawns are opaque and bamboo shoots are tender with light charring.

   Tip: Prawns cook quickly, so watch carefully to avoid overcooking which makes them rubbery.

8. 8

   Transfer skewers to a serving platter and sprinkle with sesame seeds and chopped green onions while still warm.

   Tip: The residual heat will slightly wilt the green onions, releasing their fresh aroma.