Prawn skewers with cucumber salad
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
The lemongrass, chilli and garlic marinade on these succulent prawn skewers really sets a flavour benchmark. A simple, fresh side salad is all the meal needs.
Ingredients
Raw peeled prawns
900 g, (buy 1.8kg) , peeled, tails intact
Canola oil
1½ tbs
Lemongrass paste
1 tbs
Dried chilli flakes
½ tsp
Garlic
3 clove(s), crushed
Lime rind
3 tbs, finely grated
Lebanese cucumber
3 medium, halved, deseeded, sliced
Bean sprouts
2 cup(s), (160g)
Green shallot(s)
3 individual, thinly sliced diagonally
Fresh mint
⅓ cup(s)
Pak choy
25 g
Mustard cabbage (gai choy)
25 g
Choy sum
25 g
Hoisin sauce
60 ml
Lime juice
2 tbs
Instructions
1
Peel prawns, leaving tails intact, and place in a large bowl. Add 1 tablespoon of the oil, lemongrass, chilli, garlic and rind, tossing to coat. Thread prawns, tails first, onto wooden skewers.
2
Place cucumbers, bean sprouts, shallots, mint and salad leaves in a large bowl. Add dressing and toss to combine.
3
Preheat a barbecue or chargrill pan over high heat. Cook prawns for 1‒2 minutes each side or until just cooked through. Drizzle prawns with remaining oil and juice and serve with cucumber salad.
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