Prep time:

Cooking time: 4 minutes

Total time:

Serves: 4

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

  1. Combine ingredients, except the prawns. Mix until blended.
  2. Wash and dry the prawns before adding them to the marinade and toss to make sure all the prawns are covered.
  3. Marinate for at least 1 hour in the fridge, or overnight.
  4. When the barbecue is ready, skewer the prawns and grill for a couple of minutes each side until they are nicely orange-coloured. You can baste them with the left-over marinade sauce whilst they are cooking, too.

  • words:
  • pictures: David Merewether

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.