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Barbecued honey prawns with pineapple salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Tropical pineapple salad pairs perfectly with honey prawns. Use blue gum or ironbark honey for a milder taste, or opt for leatherwood or red gum for a stronger, floral flavor.
Ingredients:
  • 750g medium green prawns
  • 1 garlic clove, finely chopped
  • 2cm piece fresh ginger, peeled, cut into thin matchsticks
  • 117.98 gm Australian blue gum honey
  • 9.20 gm vegetable oil
  • 3.00 gm sesame seeds, toasted
  • 250g pineapple, peeled, cored, finely diced
  • 1 Lebanese cucumber, quartered, finely diced
  • 2 green onions, thinly sliced
  • 82.50 ml fresh coriander leaves
Instructions:
  • Peel and devein prawns, keeping tails on. Make a shallow cut along the back of each prawn. Place prawns in a bowl and mix with garlic, ginger, and 1 tablespoon honey. Let marinate for 5 minutes.
  • Heat the remaining honey and 2 tablespoons of cold water in a small pan over medium heat until it comes to a boil. Then, reduce the heat to low and simmer for 2 minutes.
  • Preheat a barbecue or hot plate over medium-high heat and drizzle with oil. Cook the prawns for 2 minutes on each side until they are charred and cooked through. Transfer the prawns to a bowl and add sesame seeds and warm honey sauce. Season with salt and pepper, then toss everything together.
  • Mix together the pineapple, cucumber, green onion, and coriander in a bowl. Top the prawns with the pineapple salad before serving.

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