Grilled Prawns with Lotus Root

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). While heating, pat lotus root slices dry with paper towels and brush both sides with 1 tbsp vegetable oil. Season with salt and pepper.

   Tip: Drying the lotus root helps it achieve a crispy exterior when grilled.

2. 2

   In a small bowl, whisk together minced garlic, grated ginger, soy sauce, rice vinegar, sesame oil, and honey to create the glaze. Set aside.

   Tip: Make the glaze while the grill preheats to save time during cooking.

3. 3

   Pat the prawns dry and toss them in a bowl with the remaining 2 tbsp vegetable oil, salt, and black pepper. If using, add red chili flakes.

   Tip: Dry prawns cook more evenly and develop better caramelization on the grill.

4. 4

   Place lotus root slices directly on the grill grates. Cook for 3-4 minutes per side until they develop golden grill marks and become tender. Transfer to a serving platter.

   Tip: Don't move the lotus root too frequently; let each side develop color before flipping.

5. 5

   Place prawns on the grill, arranging them perpendicular to the grates to prevent them from slipping through. Grill for 2-3 minutes on the first side without moving them.

   Tip: Prawns cook quickly, so timing is essential to avoid overcooking.

6. 6

   Flip each prawn carefully and cook for another 2-3 minutes until they turn pink and opaque throughout.

   Tip: Prawn shells will turn bright pink when fully cooked; check that the meat is no longer translucent.

7. 7

   Transfer cooked prawns to the platter with the lotus root. Immediately drizzle the garlic-ginger glaze evenly over the prawns and lotus root while both are still warm.

   Tip: Applying the glaze while hot helps it coat and penetrate the ingredients.

8. 8

   Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing over the dish.

   Tip: Fresh lime juice brightens all the flavors and adds a refreshing finish.