Gourmet Galley

MARINATED BARBECUE PRAWNS WITH SUMMER SALAD

Asian-flavoured prawns with a fresh, crisp salad will make a Sunday barbie something special.

Preparation Time

20 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

Barbeque Prawn

• 24 green king prawns, peeled leaving tails intact, deveined
• 1 1/2 tbs 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
• Lemon wedges, to serve

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
• 1 1/2 tbs rice vinegar
• 3 tsp fresh lemon juice
• 2 tsp light olive oil
• 1 tsp sesame oil
• 1 1/2 tsp fish sauce

Method

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.

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.

4. Drizzle salad with dressing and toss to combine. Divide salad among serving bowls and serve with prawn skewers.

Notes

You will need to soak 8 bamboo skewers in cold water for 15 minutes for this recipe.

Source
Good Taste
Good Taste - February 2005, Page 117
Recipe by Jan Purser

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