For this recipe, you'll need a Sunbeam Mini Snack Press & Grill.
You will need:
- 165g pack fresh tiger prawns
- 1 lime, zest and juice
- 1 garlic clove, finely chopped
- 1 red chilli, finely chopped
- 1 tbsp olive oil 75ml honey
- ½ tbsp crushed chilli seeds
- ½ tbsp cider vinegar
- Salt and pepper
Let's make it:
Step 1:
Drain the prawns of any juices and dry on some clean kitchen paper.
Step 2:
Place the lime juice and zest, garlic, chilli and olive oil into a small bowl and mix well.
Step 3:
Add the raw prawns, stir to fully coat, then cover and place in a fridge for 30 minutes.
Step 4:
Make the hot honey dressing by placing the honey and crushed chilli seeds into a small pan.
Step 5:
Gently heat until bubbling, remove from the heat, stir and leave to infuse for 10 mins.
Step 6:
Add the cider vinegar to the honey, stir again and strain through a small sieve into a clean jar.
Step 7:
Thread the marinated prawns onto 6 mini skewers (approx 13cm in length).
Step 8:
Heat the Mini Snack Press & Grill. Once hot, place 3 of skewers onto the bottom plate and close the lid.
Step 9:
Cook for 1-2 minutes, remove and place onto a warmed plate.
Step 10:
Season with a little salt and pepper and drizzle with the honey dressing. Repeat with the remaining 3 skewers
