Salt & Pepper Prawn Skewers

20m
Prep Time
5m
Cook Time
25m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original is 4-6 servings

Nutritional

  • Serving Size: 1 (172.3 g)
  • Calories 128.5
  • Total Fat - 1.4 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 157.4 mg
  • Sodium - 1352.2 mg
  • Total Carbohydrate - 12 g
  • Dietary Fiber - 1.1 g
  • Sugars - 7 g
  • Protein - 17.6 g
  • Calcium - 87.7 mg
  • Iron - 0.7 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

To make dressing, whisk all ingredients in a small jug and set aside.

Step 2

Combine seasoning, salt and pepper in a medium bowl and then add prawns and toss to coat and then insert a skewer into each prawn, starting at the tail through to the top.

Step 3

Heat a barbecue grill plate over a high heat until hot and then reduce to medium heat and add prawns and cook for about 2 to 3 minutes on each side, or until cooked.

Step 4

Transfer to a serving platter and drizzle over dressing and sprinkle with green spring onion and serve with lime wedges.

Step 5

TIP: Skewers are best soaked in warm water for 10 minutes, or soak them overnight, to help prevent them from burning during cooking and cook prawns just before serving.

Tips


  • 20 x 25cm wooden skewers, soaked in warm water

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, look for ones that are firm and have a slightly sweet smell.
  • When using fresh ginger, make sure to finely grate it for the best flavor.

  • Substitute Chinese Szechuan seasoning with curry powder - this will add a milder, yet still flavorful, taste to the dish that will be more accessible to a wider range of diners.
  • Substitute lime juice with orange juice - this will add a sweeter flavor to the dressing, which will be more enjoyable for those who don't like a tart dressing.

Lemon & Herb Prawn Skewers Combine 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, 1/2 teaspoon of sea salt flakes, 1/4 teaspoon of cracked black pepper in a medium bowl. Add prawns and toss to coat. Insert a skewer into each prawn, starting at the tail through to the top. Heat a barbecue grill plate over a high heat until hot and then reduce to medium heat and add the prawns and cook for about 2 to 3 minutes on each side, or until cooked. Transfer to a serving platter and drizzle over dressing made with 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of honey and 1/2 teaspoon of garlic powder. Sprinkle with green spring onion and serve with lemon wedges.



Coconut Rice - This fragrant and flavorful side dish is the perfect accompaniment to the Salt & Pepper Prawn Skewers. The sweetness of the coconut rice complements the savory flavors of the prawns and the dressing, and the texture of the rice provides a nice contrast to the succulent prawns.


Stir-Fried Bok Choy: This simple and flavorful side dish is a great complement to the Salt & Pepper Prawn Skewers. The crisp texture of the bok choy contrasts nicely with the succulent prawns, and the subtle sweetness of the bok choy brings out the savory flavors of the prawns and the dressing.




FAQ

Q: What is the best way to prevent the skewers from burning?

A: Soaking the skewers in warm water for 10 minutes or overnight is the best way to prevent them from burning during cooking.



Q: What is the best way to clean wooden skewers?

A: Wooden skewers should be washed with warm, soapy water and then rinsed and dried thoroughly before and after use.

0 Reviews

You'll Also Love

Fun facts:

Fun Fact 1: The dish Salt & Pepper Prawn Skewers is believed to have originated in China during the Ming Dynasty (1368-1644). It has been a popular dish in Chinese restaurants ever since.

Fun Fact 2: The dish has been made famous by celebrity chefs such as Gordon Ramsay and Jamie Oliver, who have featured it in their television shows and cookbooks.