Thai Hot Honey Lime Prawns

Sometimes inspiration doesn’t happen in the kitchen. Sometimes it happens barefoot, looking out over the ocean with the smell of Thai herbs in the air and absolutely nowhere else you need to be.

I’m in Thailand celebrating my 30th wedding anniversary with my husband, Grant. Thirty years married feels worth stopping for, and Thailand has been a beautiful place to slow down, enjoy the view, eat incredible food and appreciate the journey we’ve shared.

We’ve been staying at TreeHouse Villas on Koh Yao Noi, a small island in Phang Nga in southern Thailand. Surrounded by jungle, limestone formations and the waters of Phang Nga Bay, it feels wonderfully removed from everyday life. You even arrive by boat.

And then there’s the food. Thai cooking makes sweet, salty, sour, spicy and fresh work together in one bite. Naturally, my brain went: what would happen if we added i Am Hot Honey?

Thai Hot Honey Lime Prawns

Fresh, sticky, spicy and citrusy, these prawns are ridiculously easy. Serve with steamed jasmine rice, coconut rice or a crunchy Thai-style salad.

Ingredients

• 500 g raw prawns, peeled and deveined
• 2 tablespoons i Am Hot Honey
• Juice of 1 fresh lime, plus lime wedges to serve
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 clove garlic, finely grated
• 1 teaspoon freshly grated ginger
• Fresh chilli, to taste (optional)
• 1 teaspoon sesame or neutral cooking oil
• Fresh coriander, mint and sliced spring onion, to finish
• Crushed roasted peanuts or cashews (optional)

Method

1. Mix the hot honey, lime juice, soy sauce, fish sauce, garlic and ginger in a small bowl.
2. Heat a frying pan until hot. Add the oil and cook the prawns for around 1–2 minutes on each side.
3. Pour in the hot-honey mixture and toss for another minute or so, until the prawns are glossy, sticky and coated. Make sure the prawns are cooked through.
4. Take off the heat. Finish with coriander, mint, spring onion and another squeeze of lime. Add chilli and crushed nuts if you like.

Pile them over rice, then add another tiny drizzle of i Am Hot Honey if you’re feeling brave. Sweet. Sour. Salty. Hot. Thailand on a plate. 🌶️🍯

Want to make it? Shop i Am Hot Honey for your next prawn night.

A little more to take home

Thailand has also got me thinking about something bigger. Looking out at the emerald water here, you realise how closely island life is connected to the ocean. On Koh Yao Noi, the sea, mangroves, fishing communities, islands and food culture are all intertwined. These coastal environments are worth protecting.

Mangroves provide nursery habitat for fish, help protect coastlines from erosion and storms, improve water quality and store carbon. Plastic waste can entangle or be eaten by marine animals, break down into microplastics and damage habitats including coral reefs, mangroves and seagrass beds.

Standing somewhere this beautiful makes our mission at i Am feel even more relevant. We make honey, but we also believe the packaging around food deserves just as much thought as the food inside it. Our little jar might not change the entire ocean. Questioning plastic, choosing differently where we can and starting conversations still matter.

When you’ve been lucky enough to sit beside an ocean like this one, especially while celebrating 30 years of marriage with the person who has shared so much of life with you, you can’t help thinking: we should be leaving less behind.

i Am inspired. i Am grateful. i Am still learning. i Am looking after the places that look after us. 🌊🐝

And apparently… i Am putting Hot Honey on Thai food now too. 😂🌶️🍯

Love,
Lisa x
Founder, i Am Hot Honey