Prawns on a bed of salad with a bowl of yoghurt.
5 from 3 votes

Honey Grilled Prawns with Chorizo Dukkah

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 serves
Calories: 236kcal
Author: Marie Roffey
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These Honey Grilled Prawns are a simple and light recipe, perfect for a lunch or even a starter to a Spring dinner party. It’s an easy grilled prawn recipe, served with a flavourful homemade chorizo dukkah.
Course: Dinner, Lunch
Cuisine: Mediterranean
Keyword: dukkah, grilled prawns

Ingredients

FOR THE DUKKAH

  • 1/2 cup pistachios
  • 1/4 cup sesame seeds
  • 1 tablespoon ground coriander seeds (notes)
  • 1/2 tablespoon fennel seeds (notes)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt flakes
  • 100 g chorizo, processed to fine crumbs
  • 1/3 cup panko bread crumbs

THE SAUCE

  • 1 tablespoon boiling water (notes)
  • 10 saffron threads
  • 1/4 cup honey
  • 1 1/2 cups greek yoghurt (optional)

THE GRILLED PRAWNS

  • 1 tablespoon vegetable oil (notes)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 30 raw large king prawns
  • 30 wooden skewers

Instructions

  • Start by soaking the wooden skewers in water.

FOR THE DUKKAH

  • In a dry pan, toast the pistachios, sesame seeds, coriander seeds and fennel seeds over medium heat, stirring regularly until the sesame seeds are golden and it is smelling aromatic.
  • Process the nuts and spices to fine crumbs in a food processor or spice grinder then mix in the salt and pepper.
  • In the same pan, saute the chorizo crumbs, stirring regularly until starting to turn golden brown. Add the breadcrumbs and continue to stir and toast for a further minute or so until the crumbs are also golden. Stir this through the nut and spice mixture. Set aside

FOR THE HONEY SAFFRON SAUCE

  • Mix together the boiling water and saffron and let it infuse for 5 minutes before stirring both the saffron and water into the honey.
  • Spoon the yoghurt into 6 small bowls and drizzle a little of the honey over each.

FOR THE PRAWNS

  • Remove the heads and shells from the prawns, leaving just the tail intact. Remove the vein that runs down the back.
  • Now poke a skewer through the centre of each, starting between the two wings of the tail and pushing up through the middle of the prawn all the way to the top.
  • Rub the oil over the prawns then season with the salt and pepper.
  • Grill the prawns in a large pan or on a grill pan (notes), turning them every 30 seconds or so. 
  • As soon as the prawns are just cooked, turn the heat off and drizzle over the remaining honey mixture. Turn the prawns to coat well. 
  • Serve the prawns on a bed of salad, with the dukkah to one side and the yoghurt in a small bowl. Drizzle any leftover honey over the top of the prawns.

Notes

  1. I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
  2. Raw prawns with shells intact will result in the best flavour.
  3. I use a flat pan on the stove or a pan with grill ridges. If you're using a BBQ grill with holes in it, make sure to move the prawns to a dish or flat surface before pouring over the honey.
  4. You can substitute any nuts for the pistachios

MAKE AHEAD 

  • You can remove the shells, devein and skewer the prawns the day before, then store them on a plate covered in plastic wrap in the fridge.
  • The Saffron Honey Sauce can be made a day ahead.
  • The Chorizo Dukkah can be made a day ahead. Bring it to room temperature before serving.
  • Before cooking the prawns, set up the plates with a little pot of yoghurt on each and some salad. I like to use cucumber, snow pea sprouts and a little white onion or spring onions.

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