One of the benefits of growing up in a small riverside town is getting used to having an abundance of fresh seafood at every turn. One of my highlights as a child was our weekly trips with my mum to the docks. Mum would time these visits to coincide with the return of the fishermen from their fishing trips and we were usually rewarded with bounties of fresh fish, prawns, clams..you name it!
My boo is not a big fan of bottom-feeders, and so lately clams and periwinkles don’t feature highly on my weekly food rota. However, we both share a weakness for prawns and this fried chilli and honeyed prawns is a quick and easy recipe that delivers restaurant-quality prawns every time. I’ve drawn on my African influences with this marinade. The honey delivers a mild sweetness which is complemented by the kick from the scotch bonnet peppers.
I hope you enjoy making this!
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