Honey-Sesame Shrimp

Ingredients for 4 servings:

• 700 g prawn(s) (tiger prawns), deveined and shelled
• 5 tbsp sesame oil, dark
• 3 tbsp rice wine, alternatively sherry
• 3 tbsp soy sauce, light
• 4 ½ tbsp honey
• 4 ½ tbsp sesame seeds, unhulled
• 1 tbsp chili sauce, sweet and spicy
• ½ tsp five-spice powder
• 2 cloves garlic, flattened with a knife
• 2 slice(s) fresh ginger
• 2 spring onions, cleaned, white parts flattened with a knife

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

from China

Wash the shrimp thoroughly under running water, drain well, and pat dry with a kitchen towel. Combine 3 tablespoons of the sesame oil, rice wine, soy sauce, honey, sesame seeds, chili sauce, and five-spice powder in a large bowl and stir to combine. Add the garlic, ginger, and the white part of the spring onions to the marinade with the shrimp and stir to combine. Cover and let marinate in the refrigerator for 30 minutes to 1 hour, turning occasionally. Remove the shrimp from the marinade with a slotted spoon, place in a bowl, and toss with the remaining sesame oil. Remove the ginger, garlic, and spring onions from the marinade and discard. Pour the marinade into a saucepan and bring to a boil over medium heat. Reduce the liquid for 3 minutes until a thick, syrupy glaze forms. Remove the pan from the heat and set aside. Prepare the grill for direct grilling and heat thoroughly. Brush and oil the grill grate. Place the shrimp on the hot grill and grill for about 2 minutes per side, turning with tongs. Brush the shrimp with the glaze frequently, until the shrimp are a beautiful red on the outside and firm but still slightly translucent on the inside. To serve, drizzle the grilled shrimp with the remaining sesame oil.