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Hot Honey Beer Prawns


  • 4 tablespoons (57g) unsalted butter, melted
  • 4 tablespoons (84g) honey
  • 3 tablespoons (62g) Asian hot chili oil see note
  • 3 cloves garlic grated with a Microplane
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon (2g) ginger grated with a Microplane
  • 1 teaspoon (6g) salt
  • ¼ cup beer pilsner, pale ale, lager
  • 2 teaspoons olive oil*
  • 1 tablespoon sesame oil
  • 1 lbs prawns or large shrimp deveined (peeled if desired)
  • ¼ cup chopped green onions


  • In a bowl stir together the butter, honey, chili oil, garlic, Worcestershire sauce, ginger, salt, and beer, set aside.
  • Rub the inside of your cast iron skillet with olive oil (*you can skip this step if you know for sure your cast iron skillet is well seasoned, but it won’t hurt to do this either way. If your skillet isn’t well seasoned the honey may stick without the oil).
  • Heat the sesame seed oil in the skillet over high heat. Add the prawns.
  • Pour in the butter mixture, allow to boil, stirring occasionally, until the mixture has thickened and the prawns are cooked through.
  • Remove from heat, top with green onions. Serve with rice, polenta, or crusty bread.


  • Asian chili oil, or hot chili oil, is sold in the Asian section of the market near the Sriracha. My favorite brands are Judy Fu's, Lao Gan Ma, and Din Tai Fung. 
  • You can either remove the shells to cook, or cut them down the entire length of the prawn when you remove the vein and serve them as peel-and-eat, but either way, don't neglect the sauce, it's delicious!