Everyone loves to have prawns as a special treat, and these ones are truly special. You could either use large raw king prawns that still have their heads on or the raw, headless tiger prawns that you can now get from most supermarkets, either from the fresh fish counter or the freezer cabinet.
Serves 6
36 raw freshwater king prawns or 72 headless raw tiger prawns
3 tablespoons vegetable oil
1 tablespoon clear honey
1 tablespoon chilli sauce
finely grated zest and juice of ½ lime
3–4 garlic cloves, crushed
salt and freshly ground black pepper
6–12 x 25 cm (10 in) fine metal skewers
Peel the prawns leaving the last tail section in place. Make a shallow cut along the curved back of each one and lift out the dark, thread-like intestine.
Mix the rest of the ingredients together in a large bowl. Stir the prawns into the mixture and leave them to marinate in the fridge for up to 2 hours.
Thread the prawns on to the skewers. If you are using king prawns you will be able to thread 6 prawns on to 1 skewer for each person. If you are using tiger prawns you will need to do 2 skewers per person.
Barbecue the prawns over medium-hot coals for about 3–4 minutes, turning them now and then, until they have become firm and opaque. Eat them straight away while they’re still hot. Finger licking permitted.