Lemon and ginger prawns
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
Marinade and grill prawns to make quick and flavourful finger food. Alternatively, serve them with salad as an easy starter.
Ingredients
- 6 small preserved lemons
- 7½cm/3in piece fresh root ginger, peeled and grated
- 1 tbsp grated fresh turmeric
- 2 tbps olive oil
- 1 fat garlic clove, peeled
- 5 tbsp clear honey
- black pepper
- 2 tbsp olive oil
- 4 extra-large prawns (about 100g/3½oz each, if possible)
Method
In a blender, combine all the ingredients except the prawns and blend to a purée.
Peel the prawns, but leave the tail on. Pour the marinade into a shallow bowl or a large food bag, add the prawns and make sure they are well-coated. Refrigerate for at least 20 minutes, but longer if you like.
Heat a large griddle pan. When hot, add the prawns and cook on each side for 1-2 minutes, or until cooked through. While they are cooking keep basting all the time. Serve immediately.
