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Photo of Prawn skewers with cucumber salad by WW

Prawn skewers with cucumber salad

Total Time
35 min
15 min
15 min
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.


Raw peeled prawns

900 g, (buy 1.8kg) , peeled, tails intact

Canola oil

1½ tbs

Lemongrass paste

1 tbs

Dried chilli flakes

½ tsp


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


Pak choy

25 g

Mustard cabbage (gai choy)

25 g

Choy sum

25 g

Hoisin sauce

60 ml

Lime juice

2 tbs


  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.


SERVING SUGGESTION: Ginger infused-rice. Lightly spray a medium saucepan with oil and heat over high heat. Add 1 tablespoon finely grated fresh ginger and cook, stirring, for 1 minute or until fragrant. Add 1½ cups (300g) basmati rice and cook, stirring, for 1 minute or until rice is coated in ginger. Add 2 cups (500ml) water and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until water is absorbed and rice is tender. Remove from heat and set aside, covered, for 5 minutes.TIP: Soak wooden skewers in cold water for 10 minutes before using to stop them from burning during cooking.