Charred King Prawns with Ginger and Honey
20 large raw prawns, shell on
For the Marinade
30 ml sunflower oil
45 ml runny honey
5 cm piece fresh root ginger, peeled and finely shredded
2 garlic cloves, crushed
30 ml soy sauce
60 ml dry sherry
Put the prawns into a non-metallic dish.
Mix together the marinade and pour over prawns. Toss to coat, cover and put in fridge for
about 2 hours.
Take prawns out of the marinade.
Heat wok over a high heat. Add prawns and stir-fry for 3 - 5 minutes until slightly blackened
and crisp ( they will turn pink when cooked)
Pour in the marinade and about 30 ml cold water.
Remove the prawns.
Bring the marinade to a boil and let bubble for 1 min.
Serve prawns with a rocket leaf salad, drizzle over the hot marinade and serve.
Serves 4
For the Marinade
30 ml sunflower oil
45 ml runny honey
5 cm piece fresh root ginger, peeled and finely shredded
2 garlic cloves, crushed
30 ml soy sauce
60 ml dry sherry
Put the prawns into a non-metallic dish.
Mix together the marinade and pour over prawns. Toss to coat, cover and put in fridge for
about 2 hours.
Take prawns out of the marinade.
Heat wok over a high heat. Add prawns and stir-fry for 3 - 5 minutes until slightly blackened
and crisp ( they will turn pink when cooked)
Pour in the marinade and about 30 ml cold water.
Remove the prawns.
Bring the marinade to a boil and let bubble for 1 min.
Serve prawns with a rocket leaf salad, drizzle over the hot marinade and serve.
Serves 4
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