Torston Schubert - Executive Chef
Pearl Continental Hotel & Resorts
Pakistan
Asian Honey & Tea Grilled Prawns
by Chef Torston Schubert

Ingredients

720g     Medium Prawns (peeled and deveined)

             Salt

             Lemongrass

          

240ml   Brewed Double Strength Orange Spice Tea

  60ml   Honey

  60ml   Rice Vinegar

  60ml   Soy Sauce   

   15 g   Fresh Ginger (peeled and finely chopped)

      2g   Ground Black Pepper

             Zest from 1 Orange

 

Method

1. Combine marinade ingredients (everything but the prawns and salt) 

2. Remove 1/3 of the marinade and set aside for dipping sauce.

3. Add Prawns to the rest of the marinade, turning to coat and marinate in refrigerator for 2 hours.

4. Meanwhile, place reserved marinade in a small saucepan, bring to a boil and reduce slightly.

5. Remove prawns from the marinade and thread onto lemongrass skewers, dividing evenly.

6. Grill over medium heat until prawns turn pink and are just firm to the touch, turning once.

7. Serve together with the reserved marinade.

NOTE: For this recipe we recommend using Cotton Blossom BeeMa Honey

Grha Adhi Media - Unit #5 Jl. Deplu Raya No.6, Bintaro Pesanggrahan. Jakarta 12330

 E-Mail: info@beemahoney.com

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