Honey Grilled Prawns with Chorizo Dukkah
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 serves
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.
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
- 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
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.
- I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
- Raw prawns with shells intact will result in the best flavour.
- 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.
- You can substitute any nuts for the pistachios
- 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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