Chinese five-spice is so intriguing, it immediately has you guessing ‘what’s that spice?’ Star anise, Sichuan peppers, fennel, cassia and cloves certainly make a delicious combination.
2 tbsp dark soy sauce
1 tbsp runny honey
1 tbsp rice or cider vinegar
1 tsp five-spice powder
300g raw shelled king prawns
Sesame oil, for grilling
Coarsely chopped coriander and finely sliced red chilli, to serve
2 tbsp rice or cider vinegar
1 tbsp sesame oil
1 tbsp light muscovado sugar
1 tsp flaky sea salt
3 tbsp toasted sesame seeds
2 cucumbers, ends trimmed, halved lengthways and deseeded
- Make the marinade for the prawns by combining the soy, honey, vinegar and five-spice in a large bowl. Stir in the prawns until well coated. (The prawns can be prepared up to an hour in advance, in which case cover and chill.)
- Thread the prawns on to 4 skewers at least 25cm long so they sit flat in a row, and arrange these on a plate. Spoon over any excess marinade.
- For the salad, whisk the vinegar, oil, sugar, salt and sesame seeds in a large bowl. Thinly slice the cucumber into half-moons and stir into the dressing, then transfer to a serving bowl.
- Drizzle the prawns with sesame oil on both sides and barbecue over hot coals for about 2 minutes each side until golden and sticky. Scatter with coriander and chilli, accompany with the cucumber salad.
Food styling: Myles Williamson. Styling: Max Robinson. Creative direction: Chloe Sharp