Recipe Ingredient
- 20 large prawns
- 20 skewers
- Marinade - (combined)
- 2 tbsp Worcestershire sauce
- 1 tbsp Premium oyster sauce
- 1 tbsp fish curry powder
- 1 tbsp olive oil
- 1/2 tsp pepper
- 1/2 tsp freshly ground black pepper
- Mustard slaw
- 150g red cabbage, shredded
- 100g carrot, shredded
- 60g organic bean sprouts
- 2 pickled leeks, thinly sliced
- 2 shallots, thinly sliced
- Dressing
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tbsp mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Soak skewers in cold water for 25-30 minutes. Peel and devein prawns, leaving tails intact. Insert a skewer down the back of each prawn.
- Arrange prawns in a shallow dish. Pour marinade over and turn the prawns over to coat. Cover and leave aside for 30 minutes.
- Brush a rack lightly with oil and grill prawns, basting with marinade for 3-4 minutes each side or until prawns change colour and are just cooked through.
- Whisk lemon juice, olive oil, honey and mustard together and season with salt and pepper.
- Combine cabbage, carrot, leeks, shallots and bean sprouts in a salad bowl. Pour dressing ingredients over and toss to combine.
- Serve mustard slaw with the grilled prawns.
