Prep 40 mins
Cook 2 mins
This is from Australian Table magazine, 2004. A posh addition to your next barbie! (I always think prawns look fancy, even though their not really). Note that the recipe actually calls for at least 2 limes, one for the marinade, and one for the salsa, and an extra one to garnish, if you so wish.
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 lime, juice and zest of, finely grated
- 2 teaspoons gingerroot, finely chopped
- 12 medium prawns, peeled and deveined, with tails left in tact
- 1 papaya, peeled, deseeded, and finely diced
- 1 lime, juice of
- red chile, finely chopped
- 1 small red onion, finely diced
- Preliminary: If using wooden skewers, soak in water 30 minutes to prevent them catching fire on the barbecue.
- For prawns, add honey, soy sauce, sesame oil, lime rind and juice, and ginger in a bowl and mix well. Add prawns and stir to coat. Cover and chill for 20 minutes.
- For the salsa, mix papaya, lime juice, coriander leaves, chilli and onion in a small bowl and set aside.
- Thread prawns onto presoaked skewers (or metal ones) and cook over hot coals (or gas barbecue on high heat) 2-3 minutes: no longer, or they will go rubbery.
- Serve with papaya salsa and lime wedges.
AMAZING!!! I used mangoes instead of papayas, as they are more available. Great, fresh taste! I will make again.