Honey Glazed Prawns – an Archaeology Gastronomy recipe

Welcome to the first recipe in the Archaeology Gastronomy video series.  Learn about Ancient Greek cuisine and watch me cook honey glazed prawns.

Honey Glazed Prawns - an Archaeology Gastronomy recipe
  • 1½ tbsp olive oil
  • 1½ tbsp honey
  • 1 tbsp Worcester sauce
  • 1 tbsp fresh oregano, finely chopped
  • 200g prawns (raw preferred, but cooked will do fine)
  • freshly ground black pepper
  1. Mix together the olive oil, honey, Worcester sauce and oregano. Use about two thirds to marinade the prawns for twenty minutes to half an hour. Set aside the remaining one third of the sauce for later.
  2. Heat a couple of splashes of olive oil in a small skillet or frying pan and gently fry the prawns for three to four minutes until they are pink (if you are using cooked prawns, cook until warmed through).
  3. Tip onto a plate, pour over the remaining sauce, sprinkle with freshly ground black pepper and enjoy immediately.

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6 Responses to Honey Glazed Prawns – an Archaeology Gastronomy recipe

  1. Kathryn says:

    Finally a use for my Classical education, I wrote a couple of essays about food in ancient greece when I was at university! You did a really good job on this video too, you’re a natural!

  2. Nicola says:

    Thank you Kathryn, Marc’s directing did ease the process. Although it appears you’re better qualified than I am with your classical education! We’ve got three more Ancient Greek recipes planned – fingers crossed they go as smoothly as this one did.

  3. Catherine says:

    Really impressed Nicola – very professional!

  4. Nice job in front of the camera – you’re braver than I am. I once had prawns with honey in an Italian restaurant – it was probably an ancient recipe. Worcester sauce is a good idea – I agree that modern fish sauce doesn’t seem right in the ancient Roman recipes that I’ve played around with in the past.

    • Nicola says:

      Brave or mad? Actually I won’t answer that question! I thought the honey was lovely, and not as sweet as I expected. I wasn’t convinced about using Worcester sauce at all and tried the recipe without it (fish sauce wasn’t in every version) – it balanced the sauce though, so I was converted.

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