Lemon and ginger prawns
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Marinade and grill prawns to make quick and flavourful finger food. Alternatively, serve them with salad as an easy starter.
Method
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In a blender, combine all the ingredients except the prawns and blend to a purée.
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Peel the prawns, but leave the tail on. Pour the marinade into a shallow bowl or a large food bag, add the prawns and make sure they are well-coated. Refrigerate for at least 20 minutes, but longer if you like.
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Heat a large griddle pan. When hot, add the prawns and cook on each side for 1-2 minutes, or until cooked through. While they are cooking keep basting all the time. Serve immediately.
Ingredients
- 6 small preserved lemons
- 7½cm/3in piece fresh root ginger, peeled and grated
- 1 tbsp grated fresh turmeric
- 2 tbps olive oil
- 1 fat garlic clove, peeled
- 5 tbsp clear honey
- black pepper
- 2 tbsp olive oil
- 4 extra-large prawns (about 100g/3½oz each, if possible)
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