Sesame prawn skewers with borlotti bean and snow pea salad
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Time to make:
$7.33 per serve
(at time of publication)
Full ingredients list:
12 small wooden skewers
500g peeled, prawns
1 teaspoon olive oil
1/2 teaspoon chilli flakes (optional)
250g snow peas, trimmed, halved diagonally
2 Lebanese cucumbers, trimmed
1 large carrot, peeled
400g can borlotti or kidney beans, rinsed, drained
1 tablespoon reduced-salt soy sauce
1 tablespoon mirin
1 teaspoon sesame oil
1 teaspoon lightly toasted sesame seeds
Nutritional information (per serve)
Instructions and steps:
Step 1Soak skewers in cold water for 20 minutes. Place prawns, olive oil and chilli flakes (if using) in a medium bowl; toss to coat. Thread prawns onto skewers and set aside for 5 minutes.
Step 2Immerse snow peas in boiling water to blanch until just tender. Refresh in cold water, drain well and transfer to a large bowl.
Step 3Use a vegetable peeler to cut long ribbons from cucumbers and carrot, stopping at cucumber seeds. Add cucumber, carrot and beans to snow pea bowl to make salad. Whisk soy sauce, mirin and sesame oil in a small bowl; add to salad and lightly toss.
Step 4Preheat a grill pan or barbecue hotplate to high. Grill reserved prawn skewers for 2 minutes per side, or until lightly charred and just cooked through.
Step 5Sprinkle skewers with sesame seeds and serve with salad.
Make it gluten-free: Use gluten-free soy sauce.
About this recipe
First published: October 2014