Sweet Sesame Prawns

Children love barbecues and Barbecue by Eric Treuille and Birgit Erath (DK, £12.99) is fantastic. There are sections dedicated to meat, seafood, chicken and vegetables, plus recipes for marinades and rubs spanning the globe – from Mexico to North Africa and India. The Far Eastern-inspired Sweet Sesame Prawns recipe is a particular favourite of mine. 

Sweet Sesame Prawns

Serves 4

Ingredients

1 tbsp sesame seeds
1 tbsp sesame oil
2 garlic cloves, crushed
1 tbsp soy sauce
1 tbsp mirin (a low-alcohol rice wine)
20 raw tiger prawns
4x25cm bamboo skewers, presoaked in water
Lime wedges

Mix the sesame seeds, sesame oil, garlic, soy sauce and mirin. Add the prawns and toss to coat evenly. Thread 5 prawns onto each presoaked skewer. Cover with cling film and refrigerate for at least 30 minutes. Grill over medium-hot coals for about 3 minutes until the flesh is opaque. Serve with lime wedges.