• 1:15 Prep
• 0:10 Cook 4 Servings

Ingredients​

• 500g peeled green prawns, tails intact
• 2 cloves garlic, crushed
• 1/3 cup honey
• 2 tbs soy sauce
• 1/2 long red chilli, finely diced

Method​

1. Devein prawns by running a sharp knife along the back and removing the intestinal tract. Place 8 - 12 bamboo skewers in cold water to soak.
2. Combine remaining ingredients in a shallow dish. Add prawns and stir to coat well. Cover and refrigerate for at least an hour.
3. Thread 4 - 5 prawns onto each skewer. Place remaining marinade in a small saucepan and simmer for 5 - 6 minutes until it has reduced and thickened.
4. Heat a chargrill pan or large frypan over Medium-High heat. Cook prawns for 2 - 3 minutes each side, basting throughout with the reduced marinade, until they are pink and just cooked through. Serve immediately.
   1. NOTES
      
   The quantity of prawns on each skewer will depend on their size. These will be just as delicious with several smaller prawns as one or two big ones.
   You can use frozen green prawns, defrosted, if you prefer. If buying fresh whole prawns, you’ll need about 800g to be left with 500g once they’re peeled and deveined.
   They can be cooked easily on a barbecue rather than inside on the stove.
   Serve with rice and steamed green vegetables if enjoying as a meal.
   These are great to hand around at a party. You can easily double or triple the recipe