Ingredients

• 3 raw tiger rawns
• shelled but heads and tails left on
• 1 lime
• half cut into wedges
• half juiced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame seeds
• ½ head broccoli
• cut into florets and cooked
• 1 pinch chilli flakes
• 2 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Soak a wooden skewer in cold water for 10-15 minutes. Drain.
• For the prawns
• thread the prawns onto the skewer
• alternating with two wedges of lime. Heat a chargrill pan until smoking and grill the skewers for 1-2 minutes
• then turn over. Sprinkle the lime juice
• soy sauce
• honey and sesame seeds over the prawns and cook for a further 1-2 minutes
• or until the prawns are pink and cooked through.
• For the broccoli
• toss the broccoli with the chilli flakes and oil
• and season well with salt and freshly ground black pepper.
• To serve
• spoon the broccoli arrabiata onto a serving plate and top with the prawn skewer.