Chilli, lime & peanut salad with BBQ prawns

Prep 25 mins | Cook 5 mins | Serves 4

You’ll need 12 bamboo skewers for this recipe.

12 large green king prawns
Olive oil cooking spray
2 Lebanese cucumbers, chopped
2 carrots, shredded
2 cups finely shredded Chinese cabbage
2 green onions (shallots), trimmed and shredded
1 cup coriander leaves
½ cup small mint leaves
2 small red chillies, deseeded and thinly sliced
½ cup roasted unsalted peanuts, chopped
1 cup snow pea tendrils* or snow pea sprouts (optional)
Grilled lime halves, to serve

Lime dressing:
100ml lime juice
1 tbs fish sauce
1 tbs peanut oil
1 long red chilli, deseeded and thinly sliced
2 tsp salt reduced soy sauce
1 tbs caster sugar
* snow pea tendrils are delicate leafy leaves from the snow pea plant available from some greengrocers.

Step 1 Soak 12 bamboo skewers in cold water for 10 minutes. Thread prawns lengthways onto skewers. Spray with oil.

Step 2 Meanwhile, to make dressing, combine all ingredients in a bowl and whisk until sugar dissolves. Set aside.

Step 3 Arrange cucumbers, carrots, cabbage, green onions, coriander, mint, chillies, peanuts and snow pea tendrils on a serving platter.

Step 4 Preheat a char-grill or barbecue plate on medium-high. Char-grill or barbecue prawns, turning once, for 4-5 minutes until just cooked through. Drizzle salad with dressing. Serve with prawns and grilled lime and/or finger limes.

Good for you ... Chinese Cabbage (Wombok)

Chinese cabbage is a good source of folate, a B vitamin that is needed for normal cell division and growth and development in children.

A good source of vitamin C, which contributes to reducing tiredness.