500g Uncooked Fresh Tiger Prawns, with shell on
5tbsp Toasted Sesame Oil
Juice of 1 Lime
3tbsp Rice Wine, Sake or Dry Sherry
3tbsp Soya Sauce
1.5tbsp Runny Honey
1.5tbsp Sesame Seeds
1tbsp Thai Sweet Chilli Sauce
½tsp Chinese Five Spice
2 Cloves of Crushed Garlic
1 inch Ginger Root, peeled and grated
Lucinda Hamilton creates some barbecue dishes with a Thai twist
- words: Lucinda Hamilton
- pictures: David Merewether
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