Lemon and Ginger Prawns
Lemon and Ginger Prawns

Ingredients

Method

  • 6 small preserved lemons
  • 7cm piece of root ginger, peeled and grated
  • 1 tbsp grated turmeric
  • 2 tbsp olive oil
  • 1 garlic clove, peeled
  • Black pepper
  • 5 tbsp clear honey
  • 4 big prawns (about 100g each, if possible)
  • Combine all of the ingredients (except the prawns) in a blender to create a puree.
  • Peel the prawns, but leave the tail whole. Tip the puree into a bowl, and coat the prawns. Leave to marinate for at least 20 minutes.
  • Heat a large griddle pan, or use your barbecue. Cook the prawns for a minute or two each side, basting constantly with your marinade. Serve immediately, and enjoy!
10 mins
4 serving
This recipe pairs perfectly with the Moondarra Cuvee Maree Sparkling NV from Gippsland, Australia.

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