Sweet honey prawns with a pineapple salad - healthy and delicious!
750g medium green prawns
1 garlic clove, crushed
A thumb sized piece of ginger, finely cut into matchsticks
5 tablespoons Australian honey
2 tablespoons vegetable or rice bran oil
2 tablespoons toasted sesame seeds
1 cup lettuce
1/4 fresh pineapple, cored, peeled and finely diced
1 Lebanese cucumber, deseeded and finely sliced
1 small red onion, finely sliced
1/3 cup fresh parsley leaves
Peel and devein prawns, leaving tails intact. Using a sharp knife, cut along the back of each prawn to remove the vein. Place in a bowl with garlic, ginger and 2 tablespoons honey and leave to marinate 15 minutes after tossing well.
In the meantime, place remaining honey with 2 tablespoons cold water in a bowl and microwave 2 minutes. Alternatively, place in a small pan over medium heat until boiling.
Heat a barbecue or hot plate over medium heat. Drizzle with oil. Cook prawns for 2 minutes each side or until charred and cooked through. Be careful not to overcook prawns. Transfer to a bowl and sprinkle with sesame seeds and warm honey. Season with salt and pepper and toss to combine.
Combine pineapple, cucumber, lettuce, red onion and parsley in a bowl. Top with delicious honey prawns.