Grilled Prawns with Carrot

Instructions

1. 1

   In a bowl, combine minced garlic, grated ginger, 2 tablespoons olive oil, lime juice, soy sauce, honey, chili flakes, salt, and pepper to create the marinade.

   Tip: Make the marinade at least 10 minutes ahead so flavors can meld together.

2. 2

   Add the prawns to the marinade and toss gently to coat evenly. Let sit for 15 minutes at room temperature.

   Tip: Don't marinate longer than 30 minutes or the acid will begin to cook the prawns.

3. 3

   Preheat grill to high heat (200°C). Toss carrot quarters with remaining 2 tablespoons olive oil, salt, and pepper in a separate bowl.

   Tip: If using wooden skewers, soak them in water for 15 minutes before grilling.

4. 4

   Place carrot pieces directly on the grill grates and cook for 3-4 minutes per side until they develop light char marks and become tender.

   Tip: Turn carrots only once for better caramelization and grill marks.

5. 5

   Thread prawns onto skewers or place them directly on a grill basket. Arrange on the grill next to the carrots.

   Tip: Leave space between prawns for even heat circulation and cooking.

6. 6

   Grill prawns for 2-3 minutes on each side until they turn opaque pink and are cooked through, basting with remaining marinade halfway through.

   Tip: Prawns cook quickly, so watch carefully to avoid overcooking and drying them out.

7. 7

   Remove prawns and carrots from the grill and arrange on a serving platter.

8. 8

   Garnish with fresh chopped cilantro and serve immediately while hot.

   Tip: Serve with lime wedges on the side for extra brightness.