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Marinated barbecue prawns with summer salad
Marinated barbecue prawns with summer salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate your Sunday barbecue with zesty Asian prawns and a refreshing salad.
Ingredients:
  • 24 green king prawns, peeled leaving tails intact, deveined
  • 60.00 ml rice vinegar
  • 9.00 gm sesame seeds
  • 2.00 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
  • Lemon wedges, to serve
  • 1 carrot, peeled
  • 1 Lebanese cucumber
  • 1 x 100g pkt baby Asian greens
  • 100g bean sprouts
  • 1 x 250g punnet cherry tomatoes, halved
  • 62.50 ml firmly packed fresh coriander leaves
  • 15.90 gm fresh lemon juice
  • 9.20 gm light olive oil
  • 9.15 gm fish sauce
Instructions:
  • Skewer 3 prawns per skewer and arrange them in a glass or ceramic dish. In a small bowl, mix vinegar, sesame seeds, sesame oil, ginger, garlic, chili, and five spice together, then pour over the prawns. Make sure the prawns are well coated in the marinade. Cover with plastic wrap and refrigerate for 20 minutes to enhance the flavors.
  • For the salad, create thin ribbons of carrot and cucumber using a vegetable peeler. Put them in a large bowl. Add in the baby Asian greens, bean sprouts, tomato, and coriander, and gently mix together. In a screw-top jar, combine vinegar, lemon juice, olive oil, sesame oil, and fish sauce by shaking well.
  • Preheat your barbecue or chargrill to medium-high heat. Grill the prawn skewers for 3 minutes on each side or until the prawns turn pink. Serve on plates.
  • Drizzle the salad with the flavorful dressing, toss to mix well. Serve the salad in individual bowls alongside delicious prawn skewers.

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