Spicy Hot Honey Grilled Prawn Rolls

This is my Thai-inspired take on a lobster roll… smoky, spicy, buttery and a little bit messy (in the best possible way). The prawns are grilled over glowing charcoal on the Firehawk Hibachi Grill, brushed with garlicky Thai red curry butter and stuffed into golden brioche rolls with crisp lettuce and a drizzle of hot honey mayo.

It’s the kind of summer recipe that’s equal parts fresh, rich and spicy. Perfect for a backyard barbecue or an easy dinner with friends, especially if you want that restaurant-quality smoky char without the fuss.

Cooking on the Firehawk Hibachi Grill

This was my first time cooking on the Firehawk Hibachi Grill, and honestly, I was impressed. It’s super lightweight and portable, which makes it ideal for smaller outdoor spaces or spontaneous beach and balcony cook-ups.

Setting it up was ridiculously easy… no gas bottles or complicated assembly. I just layered a few natural fire starters underneath the charcoal, right in the grate, and lit them up. Within about 15 to 20 minutes, the charcoal had turned that perfect ashy white, meaning it was ready for grilling.

I love how evenly the heat distributes across the base, which makes it ideal for prawns, skewers, or even veggies. The open charcoal bed gives you that deep smoky flavour you just can’t get from gas, and the Firehawk’s compact size means you can bring it to life just about anywhere, from the backyard to a camping trip.

💡 Pro tip:

Once your coals are glowing and covered in white ash, spread them evenly across the base for consistent heat. Set the grill grate on top and let it preheat for 5 minutes before you start cooking.

Steps

Fill the Firehawk Hibachi base with charcoal and light using natural fire starters. Once the coals turn grey and ashy (about 15-20 minutes), spread them evenly across the base for consistent heat. Set the grill grate on top and let it heat for 5 minutes before cooking. You want medium-high heat for charring without burning.

💡 The Firehawk’s open charcoal bed gives you that irresistible smoky flavour and deep grill marks.

In a small saucepan, combine the butter, Thai red curry paste, crispy chilli oil, garlic, coriander and lemon juice. Set the saucepan over the grill and allow the butter to melt. Stir until everything is fragrant and well combined. Keep it warm near the grill. This butter doubles as a dipping sauce, so don’t worry if it seems like a lot, you’ll use it. Mix the mayonnaise, fish sauce, curry paste and honey in a squeezy bottle or small bowl. Shake or stir until smooth.

Thread 4 prawns onto each skewer. Lightly brush them with oil and sprinkle with sea salt. Grill the prawns for about 2-3 minutes on each side, until opaque and lightly charred. Brush with the curry butter as they cook for maximum flavour. For that signature glossy finish, dip the hot skewers straight into the saucepan of melted curry butter, letting the excess drip back in. The prawns will come out shiny, spicy and incredibly aromatic.

Brush the insides of the brioche rolls generously with the Thai red curry butter and grill cut-side down for 30 seconds each side or until golden and crisp. Line each toasted bun with shredded iceberg lettuce, then slide the hot prawns straight off the skewers and into the rolls. Drizzle generously with the hot honey mayonnaise and an extra spoonful of melted curry butter (if you’re feeling lush). Serve immediately while everything’s hot and buttery.

Storage Tips

These are best enjoyed straight off the grill, but any leftover curry butter or hot honey mayo can be stored in airtight containers in the fridge for up to 1 week.

SERVES

4