Skew­ered Gin­ger and Gar­lic Prawns with Chilli Lime Syrup

Serves 8, Prep 25 mins, Cook 6 mins

New Idea - - New Food Ideas -

1.5kg peeled raw prawns,

tails in­tact 2 x 100g pack­ets Chang’s

Crunchy Noo­dles Fresh co­rian­der and lime,

to serve


1 tblsp peanut oil 25g but­ter, melted 2 tsps grated fresh gin­ger 3 cloves gar­lic, crushed 1 tblsp fish sauce


½ cup caster sugar ½ cup water 1 long red chilli, thinly sliced 1 tblsp fish sauce 1 tblsp lime juice

1 To make the mari­nade, com­bine all in­gre­di­ents in a large bowl. Add prawns and toss to coat. Re­frig­er­ate, cov­ered, for 1 hour to mar­i­nate. Thread prawns onto 40 x 23cm bam­boo skew­ers. 2 To make chilli lime syrup, com­bine sugar and water in a small saucepan. Stir over a low heat un­til dis­solved. Bring to boil and boil for 5 min­utes, or un­til syrup is re­duced by half. Re­move from heat. Stir in chilli, sauce and juice. Cool. 3 On a lightly oiled bar­be­cue plate, cook the skew­ers, in two batches, over a medium heat. Turn oc­ca­sion­ally for about 3 min­utes, or un­til cooked through. 4 To serve, ar­range noo­dles on a serv­ing plat­ter. Top with prawn skew­ers. Driz­zle with chilli lime syrup. Serve with co­rian­der and lime.

TIP Chicken breast steaks are also sold as un­crumbed chicken sch­nitzels. You can but­ter­fly chicken breast fil­lets by cut­ting in half through the side to give two thin pieces of chicken.

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