Grilled Prawns with Cabbage

Instructions

1. 1

   Prepare the cabbage slaw by combining sliced purple cabbage, red onion, and half of the cilantro in a large bowl. Dress with 2 tablespoons of olive oil, lime juice, and honey. Toss well and season with a pinch of salt and pepper. Set aside to marinate.

   Tip: Prepare the slaw 15 minutes ahead so flavors can meld beautifully.

2. 2

   Pat the prawns dry with paper towels, then place in a mixing bowl. Add minced garlic, sliced chili, remaining 2 tablespoons olive oil, paprika, salt, and pepper. Toss gently to coat evenly.

   Tip: Dry prawns ensure better caramelization on the grill.

3. 3

   Preheat your grill to medium-high heat (around 400°F or 200°C). Let it heat for 5 minutes until grates are hot.

   Tip: Hot grates prevent sticking and create beautiful char marks.

4. 4

   Thread prawns onto skewers or arrange them directly on grill grates if using a basket. Grill for 2-3 minutes per side until they turn pink and opaque with slight charring.

   Tip: Avoid overcooking—prawns cook quickly and become rubbery if overdone.

5. 5

   Transfer grilled prawns to a serving platter. Spoon the cabbage slaw onto individual serving plates or a large platter base.

   Tip: Keep prawns warm by covering loosely with foil while serving.

6. 6

   Arrange the grilled prawns over the cabbage slaw and garnish with remaining fresh cilantro and any extra lime wedges. Serve immediately while the prawns are still warm.

   Tip: The contrast of warm prawns and cool, tangy slaw creates an exciting textural experience.