Grilled Prawns with Radish and Chili Oil

Instructions

1. 1

   Prepare the chili oil by heating 3 tablespoons of olive oil in a small saucepan over medium heat. Add minced garlic and red chili flakes, stirring constantly for 1-2 minutes until fragrant. Remove from heat and let cool slightly.

   Tip: Be careful not to burn the garlic, as it will become bitter.

2. 2

   Pat the prawns dry with paper towels and place them in a bowl. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss gently to coat evenly.

   Tip: Dry prawns will grill better and develop a nice crust.

3. 3

   Preheat your grill to medium-high heat and oil the grates lightly to prevent sticking.

   Tip: Allow the grill to reach the proper temperature for about 5 minutes.

4. 4

   Place the prawns on the hot grill in a single layer. Cook for 2-3 minutes on the first side without moving them, then flip and cook for another 2-3 minutes until they turn pink and opaque throughout.

   Tip: Prawns cook quickly, so watch them closely to avoid overcooking.

5. 5

   While the prawns grill, combine the sliced radishes in a bowl with 1 tablespoon of lemon juice and a pinch of salt. Toss gently and let sit for a few minutes to slightly soften the radishes.

   Tip: This light marinating adds brightness to the crisp radish texture.

6. 6

   Transfer the cooked prawns to a serving platter and drizzle generously with the prepared chili oil. Sprinkle remaining lemon juice over the prawns.

   Tip: Do this while the prawns are still warm so they absorb the flavors.

7. 7

   Arrange the dressed radish slaw around the prawns. Garnish with fresh cilantro and sesame seeds.

   Tip: The cool radish slaw contrasts beautifully with the warm grilled prawns.

8. 8

   Serve immediately with lime wedges on the side for additional brightness and acidity.

   Tip: Guests can squeeze fresh lime juice over their portion to taste.