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King prawn brochette on a spicy sweet salad
Serves 2
Preparation time
1-2 hours
Cooking time
less than 10 mins
Ingredients
20 raw king prawns, heads removed and shelled - butterfly them to remove wastewooden skewers (soaked to stop them burning when barbequed or griddled)For the marinade:1 red chilli1 thumb-sized piece of ginger , peeled1 garlic clovea little lime juice 1 tsp vegetable oilFor the salad:½ fresh pineapple, cut into 1cm/½in dice110g/4oz mooli (daikon radish), cut into fine batons (julienne) 7.5cm/3in long200g/7oz mangetout, cut on an angle finely2 carrots, cut into fine batons (julienne) 7.5cm/3in long1 red onion, finely sliced1 heaped tbsp coriander, coarsely chopped 2 red chillies, finely diced½ thumb-sized piece of ginger, finely dicedFor the salad dressing:110ml/4fl oz rice wine vinegar2 limes, zest and juice 2 tbsp caster sugar
Method
1. In a pestle and mortar pound the marinade ingredients (the chilli, ginger, garlic, lime juice and oil) and add the prawns, allowing them to marinate for 1 hour.2. Once the prawns have marinated, skewer them on to the wooden skewers - about four per skewer depending on the size of the prawns.3. On a hot griddle pan place the prawn skewers and cook for a couple of minutes on each side (the prawns will turn pink).4. Meanwhile prepare the salad ingredients and mix the dressing in well - almost bruising the vegetables.5. Serve the salad in the middle of a plate and place two skewers on top and eat immediately.
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