Chilli, Lime & Peanut Salad with BBQ Prawns

Ingredients

Scaled for your household (4 portions) · original serves 4

• Lime juice100 ml
• Fish sauce1 AU tbsp
• Peanut oil1 AU tbsp
• Fresh chilli3
  Original recipe breakdown · used in multiple steps

  • 1 long red chilli, deseeded and thinly sliced — deseeded and thinly sliced
  • 2 small red chillies, deseeded and thinly sliced — deseeded and thinly sliced
• Soy sauce2 tsp
• Caster sugar1 AU tbsp
• Peeled prawns12
• Olive oil cooking sprayto taste
• Lebanese cucumber2
  chopped
• Carrots2
  shredded
• Green cabbage2 cup
• Spring onions2
  trimmed and shredded
• Coriander bunch1 cup
• Mint leaves½ cup
• Salted peanuts½ cup
  chopped
• Snow pea tendrils (optional)1 cup
• Lime (optional)to taste
  to serve

Method

1. 1

   Whisk lime juice, fish sauce, peanut oil, the first sliced chilli, soy sauce and sugar until dissolved. Soak bamboo skewers in cold water for 10 minutes while preparing the salad.

2. 2

   Thread prawns lengthways onto skewers and spray with olive oil. Arrange cucumber, carrot, Chinese cabbage, spring onion, herbs, remaining chillies, peanuts and optional snow pea tendrils on a platter.

3. 3

   Heat the barbecue to medium-high and grill prawns for 4–5 minutes, turning once, until cooked through. Dress the salad and serve with prawns and grilled lime.