Grilled Prawns with Papaya Mustard

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These grilled prawns with papaya mustard offer a sophisticated balance of heat and tropical sweetness. This dairy-free seafood dish features succulent prawns charred to perfection and paired with a unique, homemade condiment. The papaya mustard combines the sharp tang of Dijon and English mustard powder with caramelised honey, creating a vibrant sauce that cuts through the richness of the shellfish beautifully.

Ideal for a summer barbecue or an elegant starter, this recipe is both light and flavour-packed. The addition of fresh lime juice and coriander provides a bright finish that complements the smoky notes from the grill. Serve these prawns as part of a larger alfresco spread, or as a healthy main course alongside a crisp green salad and steamed jasmine rice.

Ingredients for Grilled Prawns with Papaya Mustard

2 tablespoons mustard powder, preferably Coleman's
60 ml dijonsenap
2 tablespoons rice vinegar or plum wine vinegar
120ml honey, plus more as needed
675g papaya, peeled, seeded, and cut into 1/2-inch chunks
Salt
2 tablespoons fresh lime juice, or to taste
24 large prawns, peeled and deveined
2 tablespoons extra virgin olive oil, plus more as needed
Cayenne pepper
2 tablespoons chopped fresh coriander leaves
Limeklyftor för servering

How to make Grilled Prawns with Papaya Mustard

Start a charcoal or gas grill or grill; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.
Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.

Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.

Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.

Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.

Brush the prawns with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once. Serve the prawns, garnished with the coriander,with the papaya mustard and lime wedges on the side.

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