Grilled prawns with tahini dressing

The first memory of eating something on a stick for most people is probably a lollipop or an ice confection. Is it any wonder that food on skewers are forever appealing?

So fresh and easy to eat

So fresh and easy to eat

Along with the smoked green olive & chickpea dip, I served these grilled prawns as one of the sharing plates for my Winter Feast. Brushed with a tahini dressing that has a slight kick from chilli sauce, I used apple juice to sweeten and thin out the sauce.

I did soak the bamboo skewers beforehand but it was hours before I cooked the prawns and by then, they’d already dried out. So when I grilled the prawns, they quickly started burning. Don’t be like me and instead cook them soon after you’ve made the skewers. So much for working ahead! But best aspect of this dish is getting to eat off a stick. It’s all about the simple pleasures in life.

Grilled prawns with tahini dressing

Feeds: 8 as a starter
Start cooking: 30 minutes before serving


  • 48 x large prawns
  • 1 teaspoon x sesame oil
  • 1/4 teaspoon x white pepper
  • 1 tablespoon x tahini
  • 2 tablespoons x apple juice
  • 1 teaspoon x fresh chilli sauce
  • 1/2 teaspoon x salt
  • 20 grams x parsley, chopped
  • 1 x lemon, cut into wedges
  • 16 x small bamboo skewers


  1. Soak bamboo skewers for 20 minutes.
  2. Peel and devein the fresh prawns.
  3. Lightly rinse prawns under cold water and then pat dry.
  4. Toss prawns with sesame oil and white pepper and then push three prawns onto each bamboo skewers.
  5. Combine tahini, chilli sauce, apple juice and salt. The tahini may seize up but continue mixing and it’ll come together again.
  6. Heat up your grill plate on high and cook prawn skewers for 2 minutes each side or until opaque.
  7. Brush prawns with tahini sauce, sprinkle with parsley and serve with lemon wedges.