Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 stem lemon grass, pale section only, coarsely chopped

  3. 8 fresh kaffir lime leaves, coarsely chopped

  4. 2 fresh red birdseye chillies, deseeded, finely chopped

  5. 2 garlic cloves

  6. 2cm-piece fresh ginger, peeled, finely chopped

  7. 1/2 bunch fresh coriander, coarsely chopped

  8. 80ml (1/3 cup) olive oil

  9. 1 tbs soy sauce

  10. 20 (about 500g) large green prawns, peeled leaving tails intact, deveined

  11. 1 x 80g pkt baby Asian greens (Woolworths Fresh brand)

  12. 1/2 cup loosely packed coarsely torn fresh mint

  13. Dressing

  14. 2 tbs rice wine vinegar

  15. 2 tbs light soy sauce

  16. 2 tsp caster sugar

  17. 1 tsp sesame oil

  18. Salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, olive oil, soy sauce and sesame oil in the jug of a blender and blend until finely chopped.

  2. Thread the prawns, tail-end first, onto skewers. Place in a glass or ceramic dish. Add the spice mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

  3. Meanwhile, to make the dressing, whisk together the vinegar, soy sauce, sugar and oil in a bowl. Taste and season with salt and pepper.

  4. Preheat a barbecue or chargrill on high. Cook prawns on preheated grill, turning occasionally, for 4 minutes or until they change colour. Remove from heat.

  5. Combine Asian greens and mint in a bowl. Divide salad and prawns among serving plates and drizzle with half the dressing. Serve with the remaining dressing.


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