My boyfriend, Joel, and I are very competitive and he decided to cook me a surprise 3 course meal as he knows food is the way to my heart! Somewhat nervous, he sculpted a menu including all of favourite ingredients, including prawns. This is all well and good, but now I have a target to beat (I know, I can’t just be happy with what I have…).
I love to have a starter when eating out, but hate when I’m so full from the starter than I just cannot stomach a main course (I say “I” as if this is a problem for me, it’s not, but I sympathise with others, ha). These prawns are a great idea for a light and fresh starter or even a light lunch!
Ingredients (Serves 2)
- 150g Cooked King Prawns (if using frozen pre-cooked, defrost thoroughly!)
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1 Red Chilli, seeds removed and finely chopped
- 0.5 tbsp Mirin (Japanese rice wine)
- 10g Parsley, roughly chopped
- 1 Courgette, ribboned
- 100g Asparagus Tips, halved lengthways
- Soak wooden skewers in clean water to avoid burning when cooking.
- Skewer 3 or 4 prawns onto 15cm wooden skewers.
- Mix 1 tbsp of olive oil with the honey, chopped chilli, mirin rice wine and chopped parsley. Put sauce and skewered prawns in seal-able container/ bag in the fridge to marinade for 15 mins (overnight if you have time!)
- Put the used griddle pan back on the heat and place in the skewered prawns. Pour over the sauce and cook on each side until the prawns are bright pink and the sauce has become thick and sticky.
- If you think your prawns are cooked, but the sauce isn’t yet thick or sticky, then remove the prawns and place in a low oven and boil the sauce until it’s the right consistency. Drizzle the sauce over the prawns before it cools and sets.
- Cut asparagus in half, length ways.
- Slice courgette into ribbons using a peeler/ mandolin (leaving a strip of green between each peel – stop when you reach the seeds!)
- Place a griddle pan on a high heat. Place the prepared vegetables in a bowl and drizzle over 0.5 tbsp of olive oil. Toss.
- Lay the vegetables side by side in the hot pan. Leave the vegetables on one side and press with a spatula to get griddle marks and a slight charring. Flip over after a couple of minutes. Repeat this until you achieve a colour you are happy with.
- Place the pan unwashed to one side, ready to reuse for the prawns.
- Place cooked vegetables into a seal-able container with kitchen towel at the bottom to prevent any sogginess.
- Divide the hot vegetables into plates.
- Top vegetables with skewered prawns and season!
I would love to hear what you think of the recipe or if you give the recipe a go!
“People want honest, flavourful food, not some show-off meal that takes days to prepare.” – Ted Allen