Chilli, Lime & Peanut Salad with BBQ Prawns


Ingredients

Prep 25 mins | Cook 5 mins | Serves 4

 

You’ll need 12 bamboo skewers for this recipe.

  • 12 large green king prawns
  • Olive oil cooking spray
  • 2 Lebanese cucumbers, chopped
  • 2 carrots, shredded
  • 2 cups finely shredded Chinese cabbage
  • 2 green onions (shallots), trimmed and shredded
  • 1 cup coriander leaves
  • ½ cup small mint leaves
  • 2 small red chillies, deseeded and thinly sliced
  •  ½ cup roasted unsalted peanuts, chopped
  • 1 cup snow pea tendrils* or snow pea sprouts (optional)
  • Grilled lime halves, to serve

 

Lime dressing:

  • 100ml lime juice
  • 1 tbs fish sauce
  • 1 tbs peanut oil
  • 1 long red chilli, deseeded and thinly sliced
  • 2 tsp salt reduced soy sauce
  • 1 tbs caster sugar
    * snow pea tendrils are delicate leafy leaves from the snow pea plant available from some greengrocers.

Preparation

 

STEP 1

Soak 12 bamboo skewers in cold water for 10 minutes. Thread prawns lengthways onto skewers. Spray with oil.

STEP 2

Meanwhile, to make dressing, combine all ingredients in a bowl and whisk until sugar dissolves. Set aside.

STEP 3

Arrange cucumbers, carrots, cabbage, green onions, coriander, mint, chillies, peanuts and snow pea tendrils on a serving platter.

STEP 4

Preheat a char-grill or barbecue plate on medium-high. Char-grill or barbecue prawns, turning once, for 4-5 minutes until just cooked through. Drizzle salad with dressing. Serve with prawns and grilled lime and/or finger limes.

 

Subscribe To Our Free Newsletter