Grilled prawns at a BBQ seem to have that laid-back summer feeling. Close your eyes and you could almost be in the southern hemisphere, listening to the crash of the waves while the seafood sizzles on the grill. The umami from the Vegemite and sweet stickiness from the honey makes this the perfect dish for those summer days.
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Yields:
4 - 6 serving(s)
Prep Time:
45 mins
Cook Time:
5 mins
Total Time:
50 mins
Cal/Serv:
168
Ingredients
For the marinade:
80 g honey
40 g Vegemite
1/2 Lime
10 g fresh ginger, grated
2 garlic cloves, grated
1 tsp. fish sauce
12 large shell-on prawns
2 Tbsp. vegetable oil
150 g natural yogurt
1 lime juice
10 g fresh coriander, chopped
Directions
Step 1Combine all the marinade ingredients (except the prawns and oil) in a shallow bowl and mix well.
Step 2Using kitchen scissors or a small sharp knife, cut along the back of each prawn, going about halfway through the flesh, keeping the shell, head and tail intact. Remove and discard the vein. Add the prawns to the marinade and refrigerate for at least 3–4 hours, tossing halfway through.
Step 3Meanwhile, combine the dipping sauce ingredients with a pinch of salt and chill until needed.
Step 4Cook the prawns on the barbecue for 1–2 minutes on each side, until pink all over. Alternatively, heat a griddle pan with 1 tsp oil over high heat and cook in batches, shaking off excess marinade.
Step 5Serve with the dipping sauce and garnish with extra coriander.
GH TIPS:
It’s best to avoid marinating these prawns overnight, as the acid from the lime juice can break down the seafood and make it mushy.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
