Ingredients 1 cup brown rice
¼ cup barley
12-14 large raw prawns
1 tsp olive oil
1 tsp grated orange zest
1 tbsp orange juice
2 tbsp honey
Smoked salmon for serving (optional)
SOY GINGER DIP
40 ml soy sauce
1 tsp white sugar
3 g ginger
Shell and take out the top vein of the prawns, leaving the tails intact if possible.
Shelled, deveined prawns
Combine the oil, rind, juice and half of the honey in a bowl.
Mixture for marinade
Add the prawns and toss to coat them all. Cover and refrigerate for about an hour.
Meanwhile, rinse the barley and brown rice (or if in a hurry, you can use white rice).
Raw mixed brown rice and barley
Add about 2½ cups of water with this and bring to the boil. Once it has boiled, put the lid on and simmer for about 35 minutes, checking a few times if you need to add water and make sure it is not sticking. Then leave this standing for up to 10 minutes.
Boiled brown rice and barley
Once it is boiled it is optional to add a little tamari and about 1-2 tbsp sesame seeds. This will enhance the flavour!
Meanwhile combine the ingredients for the soy ginger dip, in a small saucepan, and just before the meal is finished heat this on a low heat until the sugar dissolves (this only takes a few minutes)
Drain the prawns and either barbecue or grill them, firstly brushing with the remainder of the honey or just drizzling the honey over them.
Cook them until they just change colour, and start to turn pink.
Do not overcook prawns or they will be tough
Serve with the dipping sauce on the side, make a mound of the rice with the prawns around it, and you are sure to impress anyone fortunate enough to be eating with you.
Ready to be eaten
If using smoked salmon, add this at the end -this gives the dish another flavour and works well with everything else.