Finger food for people who'd rather be eating than mingling. Prawns seared fast and glazed in Hot Honey Drizzle, dropped into cold crisp cos cups with herbs and roasted peanuts. Sweet heat, cold crunch, gone in two bites. The heat is polite here. Bring these out and watch the tray empty.
15 mins. Serves 4.
Ingredients
- 600g green prawns, peeled
- 2 dessertspoons Plateit Hot Honey Drizzle
- 2 baby cos hearts
- 1 tbsp neutral oil
- 2 tsp fish sauce
- 1 lime
- Roasted peanuts, chopped, ⅓ cup
- Mint + coriander, a handful each
Method
- Separate the cos into cups, wash, and chill. Cold and crisp is the whole point.
- Dry the prawns, cut any big ones in half. Sear in the oil in a very hot pan, 2 mins total.
- Off the heat. Add 2 dessertspoons of Plateit Hot Honey Drizzle, the fish sauce and a squeeze of lime. Toss to glaze.
- Spoon the prawns into the cold cups with their glaze.
- Peanuts and torn herbs over, lime wedges on the platter. Serve immediately, before you eat them all in the kitchen.
Swap it: Diced chicken thigh works the same way. Four minutes in the pan instead of two, same glaze, same disappearing act.
