The freshness of the pineapple salad is perfect with the honey prawns. For a mild flavour, choose blue gum or ironbark honey; for something a little stronger and more floral, try leatherwood or red gum.
- Peel and devein prawns, leaving tails intact. Using a small sharp knife, cut a slit along the back of each prawn, being careful not to cut all the way through. Place prawns in a glass or ceramic bowl. Add garlic, ginger and 1 tablespoon honey. Toss well to coat. Stand for 5 minutes.
- Meanwhile, place remaining honey and 2 tablespoons cold water in a small pan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 2 minutes.
- Heat a barbecue or hot plate over medium-high heat. Drizzle with oil. Cook prawns for 2 minutes each side or until charred and prawns are cooked through. Transfer to a bowl. Add sesame seeds and warm honey sauce. Season with salt and pepper. Toss to combine.
- Combine pineapple, cucumber, green onion and coriander in a bowl. Serve prawns topped with pineapple salad.
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