Grilled Prawns with Ginger

Instructions

1. 1

   In a bowl, combine minced ginger, garlic, olive oil, lime juice, soy sauce, honey, and sesame oil. Stir well until the honey is fully dissolved and the marinade is well combined.

   Tip: Prepare this marinade while your grill is heating for efficiency.

2. 2

   Add the sliced red chilli and chopped coriander to the marinade, then season with sea salt and black pepper to taste.

   Tip: Adjust the chilli quantity based on your spice preference.

3. 3

   Place the prepared prawns in a shallow dish and pour three-quarters of the marinade over them, gently tossing to coat evenly. Reserve the remaining marinade for serving. Let marinate for 10-15 minutes at room temperature.

   Tip: Don't marinate too long as the acid in the lime juice can affect the prawn texture.

4. 4

   Preheat your grill to high heat (around 200°C or 400°F) and lightly oil the grates to prevent sticking.

   Tip: A hot grill creates beautiful caramelization and prevents prawns from sticking.

5. 5

   Thread the marinated prawns onto metal skewers, spacing them about 1cm apart to ensure even cooking.

   Tip: If using wooden skewers, soak them in water for 30 minutes beforehand.

6. 6

   Place the prawn skewers on the hot grill and cook for 3-4 minutes on the first side without moving them, allowing a slight char to develop.

   Tip: Look for the prawns to turn from translucent to opaque at the edges.

7. 7

   Carefully flip the skewers and grill for another 2-3 minutes until the prawns are fully opaque and cooked through, with a slightly caramelized exterior.

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

8. 8

   Transfer the grilled prawns to a serving platter and drizzle with the reserved marinade. Garnish with additional fresh coriander and serve immediately with lime wedges on the side.

   Tip: The reserved uncooked marinade adds a fresh, vibrant finish to the dish.