Name: Sweet-and-sour prawn skewers with Asian coleslaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 32 medium green prawns, peeled, deveined; 2 Tbsp gochujang paste*; 1 Tbsp raw caster sugar Juice of 1 lime; 2 tsp white vinegar; 2 Tbsp extra virgin olive oil; 1 cup wombok cabbage, shredded; 2 green shallots, finely sliced; 1 cup snow peas, finely sliced; 1 carrot, cut into fine batons ½ bunch thai basil, leaves picked; ¼ cup coriander leaves; ¼ cup Kewpie mayonnaise; 1 Tbsp sesame oil; ½ cup fried noodles

Sweet-and-sour prawn skewers with Asian coleslaw

Fire up the barbie, you’ll want to make a big batch of these!

Serves 4

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

Serve ’em with a crunchy salad for a light bite.

Ingredients

32 medium green prawns, peeled, deveined

2 Tbsp gochujang paste*

1 Tbsp raw caster sugar Juice of 1 lime

2 tsp white vinegar

2 Tbsp extra virgin olive oil

1 cup wombok cabbage, shredded

2 green shallots, finely sliced

1 cup snow peas, finely sliced

1 carrot, cut into fine batons ½ bunch thai basil, leaves picked

¼ cup coriander leaves

¼ cup Kewpie mayonnaise

1 Tbsp sesame oil

½ cup fried noodles

Method

Thread 4 prawns onto a skewer. Repeat with remaining prawns to make 8 skewers in total. Mix gochujang, sugar, juice and vinegar in a medium bowl. Rub onto prawns.

Heat oil on a barbecue flat plate over a high heat. Cook skewers, turning, for 4 minutes or until cooked through.

Toss veg and herbs in a large bowl. Whisk mayo and sesame oil then toss through slaw. Top with noodles and serve with skewers.

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