Grilled sesame prawns

SERVES 8

40-50 raw prawns (any size),

peeled and deveined Skewers (if using wooden skewers, soak in water for 10-30min)

240ml fresh lemon juice Chopped flat-leaf parsley,

to serve

Toasted sesame seeds,

to serve

FOR THE MARINADE

225g tahini

3tbsp sesame oil

1tbsp finely chopped garlic 1 shallot, finely chopped 1 poblano chilli, finely

chopped

1tbsp Hot Pepper Paste

(see cook’s note)

1½tsp ground cumin

1½tsp ground coriander 1tbsp freshly ground

black pepper

15g chopped fresh basil

15g chopped fresh coriander Pinch of sea salt

1 tbsp grated fresh ginger

1 Whisk or process all the marinade ingredients (except the ginger) until combined. Stir in the ginger. Gently toss half of the marinade with the prawns. Cover with clingfilm and marinate in the fridge for about 30min.

2 To make the dipping sauce, place the remaining marinade in a blender with lemon juice, and blend until smooth, adding a few drops of water if it’s too thick. Chill in the fridge.

3 Thread the prawns onto the skewers. Lightly oil the grill or griddle pan and cook the prawns, turning once, until just cooked through for about

4-5min. Serve garnished with the parsley and sesame seeds, with the dipping sauce alongside. For variety, try serving with vegetable kebabs.