Marinated Barbecue Prawns with Summer Salad
Marinated Barbecue Prawns with Summer Salad
Ingredients
Prawns
- 24 green king prawns, peeled leaving tails intact, deveined
- 1 1/2 tbsp rice vinegar
- 3 tsp sesame seeds
- 1 tsp sesame oil
- 1 tsp finely grated fresh ginger
- 1 garlic clove, crushed
- 1 fresh red birdseye chilli, halved, deseeded, finely chopped
- 1/2 tsp Chinese five spice
Summer Salad
- 1 carrot, peeled
- 1 Lebanese cucumber
- 1 x 100g pkt baby Asian greens
- 100g bean sprouts
- 1 x 250g punnet cherry tomatoes, halved
- 1/4 cup firmly packed fresh coriander leaves
Salad Dressing
- 1 1/2 tbsp rice vinegar
- 3 tsp fresh lemon juice
- 2 tsp light olive oil
- 1 tsp sesame oil
- 1 1/2 tsp fish sauce
Instructions
- 1
Thread 3 prawns onto each skewer and place in a glass or ceramic dish. Combine the vinegar, sesame seeds, sesame oil, ginger, garlic, chilli and five spice in a small bowl, and spoon over prawns. Turn prawn skewers to coat in the marinade. Cover with plastic wrap and place in the fridge for 20 minutes to develop the flavours.
20 min - 2
Meanwhile, to make the salad, use a vegetable peeler to slice the carrot and cucumber lengthways into thin ribbons. Place in a large bowl. Add the baby Asian greens, bean sprouts, tomato and coriander, and gently toss to combine. Place the vinegar, lemon juice, olive oil, sesame oil and fish sauce in a screw-top jar and shake until well combined.
- 3
Preheat a barbecue or chargrill on medium-high. Add the prawn skewers and cook for 3 minutes each side or until prawns change colour. Transfer to serving plates.
3 min - 4
Drizzle salad with dressing and toss to combine. Divide salad among serving bowls and serve with prawn skewers.