To start the marinade, first remove the germ from the garlic (if applicable) and roughly chop. Add the salt and continue to chop until you reach a paste-like consistency. Transfer the garlic to a bowl.
Add the orange marmalade, honey, soy sauce, oil, chili flakes, ground coriander and some freshly ground pepper. Add the fresh lemon juice and whisk everything together. Set aside while you chop the cilantro. Transfer the chopped cilantro to the marinade and whisk again.
Measure out and reserve 1/2 cup of the marinade, which will be used later as a dipping sauce.
To marinate the prawns, first make sure they are cleaned and deveined (leave the tails on for nicer presentation). Add them to the marinade and toss gently to coat. Cover and place into the refrigerator for about 30 minutes.
Toss the prawns at least once while they are marinating to ensure they aree evenly coated.
- 3 garlic cloves
- 1 tsp sea salt
- 1/4 cup thin-rind orange marmalade
- 1 tbsp honey
- 2 tbsp soy sauce
- 1/8 cup grapeseed or vegetable oil
- 1/2 tsp dried red chili flakes
- 1 tsp ground coriander
- freshly ground black pepper (to taste)
- 1/2 cup lemon juice
- 1/2 cup cilantro
- 1 lb large prawns (about 16 to 20)