Grilled Prawns with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.