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Honey Lime Prawns
Tiger prawns are the larger of the shrimp family, which are usually classified by a number that refers to the amount of shrimp per pound. For this recipe, we suggest going with 6-10 count, which is 6 to 10 shrimp per pound.
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12 large tiger prawns, peeled and deveined
1 small shallot, finely diced
2 tbsp (30ml) chopped fresh cilantro
2 tsp finely chopped Thai red chili
1 tablespoon (15ml) peanut oil
1 tbsp (15ml) vegetable oil
Fresh cilantro sprigs for garnish, optional
How To Make
Toss the shrimp into a non-reactive bowl.
In a separate bowl, mix the shallot, lime juice, cilantro, honey, red chili, and peanut oil. Pour this over the shrimp. With your hands give it all a big toss to make sure all the shrimp are coated with the marinade.
Cover the bowl of shrimp with plastic wrap and refrigerate for 30 minutes.
Remove the bowl and unwrap. Season the shrimp with salt and pepper.
Place a large skillet over high heat and give it a minute or two to get nice and hot. Add your vegetable oil, give it a few seconds to heat up, and toss in the shrimp and all of the marinade.
Cook for about 1 minute per side or until they are bright pink. You need to cook them all the way through…if in doubt, pull one out and tear it open to check.
When they are ready, pour them out of the hot pan onto a serving dish. Garnish with cilantro sprigs.