Hot Honey Prawns with Spicy Slaw

Serves 2

I always keep a stock of prawns in my freezer, they’re great to have on hand as they cook so fast. I love this recipe both because it’s bursting with sweet and spicy flavours and because it’s a one-bowl job for both the marinade and dressing: I love a time-saver! You can swap out the prawns for halloumi to make this vegetarian, if you wish.

INGREDIENTS

• Finely grated zest and juice of 1 orange

  Clodagh's Happy Cooking Clodagh McKenna

• Finely grated zest and juice of 2 limes

• 4 tablespoons olive oil

• 2 tablespoons honey

• 2 red chillies, finely sliced

• 300g (10½oz) raw king prawns

• 200g (7oz) green cabbage, finely shredded

• 1 beetroot, peeled and julienned (if you can find a candy-striped type, all the better!)

• 1 apple, quartered, cored and julienned

• 1 tablespoon chopped flat leaf parsley leaves

• 2 spring onions, sliced

• Sea salt flakes and freshly ground black pepper

DIRECTIONS

1. Start by making the dressing, which doubles as a marinade for the prawns. Place the zest and juice of the orange and limes in a bowl, along with the olive oil, honey and chillies and whisk them all together. Pour half the dressing into a jug or bowl for dressing the slaw later.

2. Place the prawns in the bowl with the other half of the dressing, toss well and season with salt and pepper. Set aside to marinate for 10 minutes.

3. Place a griddle or frying pan over a medium heat. Once it is hot, tip in the prawns with their dressing and cook for 3 minutes on each side.

4. Meanwhile, make the slaw. Place the cabbage, beetroot, apple, parsley and spring onions in a mixing bowl. Pour in the reserved dressing and toss well.

5. Once the prawns are cooked, place them on top of the slaw and serve.

Reprinted from Clodagh’s Happy Cooking by Clodagh McKenna. Copyright © 2026 by Octopus Publishing Group Ltd. Photos copyright © 2016 by Martin Poole. 

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