This is another recipe from my upcoming new cookery book which is currently being edited. Its really nice to eat this on a day where the weather is a bit sticky, and you fancy something light but filling.
If using wooden skewers, soak them for around an hour before using.
- 500 g Fresh Raw King Prawns
- 1 large garlic clove crushed
- 1 tbsp of groundnut oil
- ½ tbsp light soya sauce
- ½ tsp of already crushed red chilli
- ½ tbsp of runny honey
- ½ tsp of ground coriander
- juice of ½ lemon
- Tiny pinch of salt and a good grinding of ground black pepper
Make up the marinade by placing the garlic, oil, soya sauce, chilli, honey, coriander, lemon, salt and pepper into a bowl and then mixing well.
Place the prawns into the marinade, making sure they are coated all over, cover with cling film and place in the fridge for around half an hour.
When wanting to cook the prawns, thread them onto the skewers. Keep any remaining marinade to one side. Then heat your grill, or better still a griddle pan to a high temperature. Place the skewers onto the griddle or under the grill. Cook for two minutes on one side, turn and baste with remaining marinade and cook for a further two minutes. Cooking them should take no more than 4 minutes, but do check to see that they are pink all the way through.
I love to serve these as a canapé for parties such as New Year and throughout the summer months. This recipe serves four people, so just alter the ingredient amounts according to the amount of guests you have. If you are making larger quantities then cook them in batches to stop them steaming, which ensures they have some nice crisp parts. It is great served with a nice crisp side salad.