Green shelled prawns can be a good option, but some people just hate the thought of trying to de-vein and shell them. Visit this YouTube site and you’ll find that it’s so easy: http://www.youtube.com/watch?v=JyXHm5f7dng
1kg raw prawns, peeled, de-veined with tails left on
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon soy sauce
1 tablespoon hoisin sauce
4 tablespoons sesame seeds
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
skewers (bamboo or metal) – optional
Prawns can be cooked loose, or on bamboo or metal skewers. Bamboo skewers need to be soaked in cold water for 15 minutes prior to cooking.
Place prawns in a shallow dish. Combine the lime juice, honey, soy sauce and hoisin sauce in a bowl, and pour over the prawns. Cover and refrigerate a minimum of 15 minutes.
Sesame seeds can be toasted in a pan on low heat (takes about 3-5 minutes) or on a baking-paper lined tray in the oven at 165ºC (takes about 15 minutes). Seeds are toasted when they are light brown and fragrant. Remove from heat immediately and cool.
Combine the sesame seeds and spices in a bowl. Remove prawns from the marinade and dip them in this mixture to coat.
Barbecue or grill prawns, turning regularly until they are cooked through and pink in colour. Cooking time will depend on method of cooking and size of prawns.
Serve with salad or rice.