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