Prawn skewers with cucumber salad
900 g, (buy 1.8kg) , peeled, tails intact
dried chilli flakes
3 clove(s), crushed
3 tbs, finely grated
3 medium, halved, deseeded, sliced
2 cup(s), (160g)
3 individual, thinly sliced diagonally
mustard cabbage (gai choy)
- 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.
- Place cucumbers, bean sprouts, shallots, mint and salad leaves in a large bowl. Add dressing and toss to combine.
- 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.