Grilled Prawns with Pak Choi
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just thirty minutes from start to table. Grilled prawns with pak choi is impressive enough for guests yet simple enough for a busy Tuesday night. The beauty of this dish lies in its simplicity and the way those succulent prawns pick up a gorgeous char on the grill while the pak choi softens beneath them. Fresh ginger, which is wonderful for digestion and has natural anti inflammatory properties, perfumes everything beautifully alongside garlic and a glossy Asian inspired sauce. It's fast, it's healthy, and honestly, it tastes far more restaurant quality than the minimal effort required suggests.
Ella x
Ingredients
- 20large prawns(peeled and deveined)
- 4pak choi(halved lengthwise)
- 4garlic cloves(minced)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 2 tablespoonsolive oil
- 2 tablespoonssesame seeds(white, toasted)
- 2spring onions(sliced)
- 1lime(cut into wedges)
- 1red chilli(thinly sliced, optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. In a small bowl, whisk together minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, and honey to create your glaze.
Tip: Make the glaze ahead of time for easier assembly during grilling.
- 2
Pat the prawns dry with paper towels and lightly brush with olive oil. Season with salt and pepper on both sides.
Tip: Dry prawns will develop better color and char on the grill.
- 3
Brush the cut side of pak choi with olive oil and season with salt and pepper. Place cut-side down on the grill grates.
Tip: Grilling pak choi cut-side down creates caramelization and prevents it from drying out.
- 4
After 2-3 minutes when pak choi has charred slightly, flip and move to the cooler side of the grill. Grill for another 2-3 minutes until tender-crisp.
Tip: Transfer pak choi to a plate and keep warm while you grill the prawns.
- 5
Place prawns directly on the hot grill grates in a single layer. Grill for 2 minutes without moving, then flip carefully.
Tip: Don't overcrowd the grill; work in batches if necessary for even cooking.
- 6
Immediately brush the cooked side of prawns with your prepared glaze. Grill for another 1-2 minutes until the second side is opaque and the glaze is sticky and caramelized.
Tip: Watch carefully as honey-based glazes can burn quickly; high heat at the end creates the best flavor.
- 7
Arrange grilled pak choi on serving plates and top with glazed prawns. Drizzle any remaining glaze over everything.
Tip: Work quickly to plate while the prawns are still warm.
- 8
Garnish with toasted sesame seeds, sliced spring onions, and fresh red chilli if using. Serve immediately with lime wedges on the side.
Tip: A squeeze of fresh lime brightens all the flavors just before eating.
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