Grilled Prawns (Shrimp) With Papaya Salsa
- Ready In:
- 42mins
- Ingredients:
- 10
- Yields:
-
4 appetizer portions
- Serves:
- 4
ingredients
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 lime, juice and zest of, finely grated
- 2 teaspoons gingerroot, finely chopped
- 12 medium prawns, peeled and deveined, with tails left in tact
- 1 papaya, peeled, deseeded, and finely diced
- 1 lime, juice of
- red chile, finely chopped
- 1 small red onion, finely diced
directions
- Preliminary: If using wooden skewers, soak in water 30 minutes to prevent them catching fire on the barbecue.
- For prawns, add honey, soy sauce, sesame oil, lime rind and juice, and ginger in a bowl and mix well. Add prawns and stir to coat. Cover and chill for 20 minutes.
- For the salsa, mix papaya, lime juice, coriander leaves, chilli and onion in a small bowl and set aside.
- Thread prawns onto presoaked skewers (or metal ones) and cook over hot coals (or gas barbecue on high heat) 2-3 minutes: no longer, or they will go rubbery.
- Serve with papaya salsa and lime wedges.
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RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...