Grilled Prawns with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes, and honestly, it feels fancy enough to impress guests. The combination of tender grilled prawns and crispy lotus root creates this wonderful textural contrast that keeps things interesting. Lotus root is such an underrated vegetable in Western cooking, and beyond tasting delicious, it's packed with fiber and vitamin C to support your immune system. The ginger and garlic marinade gives everything incredible depth, while the lime and cilantro at the end brighten it all up beautifully. Trust me, once you try this, you'll find yourself making it again and again.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- ½ kgfresh lotus root(peeled and sliced into 1/4-inch rounds)
- 4garlic cloves(minced)
- 2 tbspfresh ginger(grated)
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 2 tbspsesame oil
- 1 tbsphoney
- 3 tbspvegetable oil(for grilling)
- 237 mlfresh cilantro(chopped)
- 2lime(cut into wedges)
- 1 tspred chili flakes(optional)
- to tastesalt and black pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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