Skewered Ginger and Garlic Prawns with Chilli Lime Syrup
Serves 8, Prep 25 mins, Cook 6 mins
1.5kg peeled raw prawns,
tails intact 2 x 100g packets Chang’s
Crunchy Noodles Fresh coriander and lime,
1 tblsp peanut oil 25g butter, melted 2 tsps grated fresh ginger 3 cloves garlic, crushed 1 tblsp fish sauce
CHILLI LIME SYRUP
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.