Thai Prawn Skewers
Serves 2
Ingredients:
1 hot red chilli, finely chopped
1 tsp grated fresh root ginger
2 garlic cloves, crushed
1 tbsp Thai fish sauce
1 tbsp light soy sauce
juice of 1 lime
300g/11oz peeled raw tiger prawns (shrimp)
¼ small cucumber
1 yellow (bell) pepper
3 spring onions (scallions)
50g/2oz bean sprouts
sweet chilli sauce to serve
Method:
1 Preheat the grill (broiler) to hot. In a small bowl, mix together the chilli, ginger, garlic, fish sauce, soy sauce and lime juice.
2 Thread the prawns on to wooden skewers that have been soaked in water. Place in a foil-lined grill (broiling) pan and brush with some of the chilli and ginger mixture. Cook the prawns under the hot grill for 4–6 minutes, turning halfway through, until they turn pink and succulent.
3 Cut the cucumber into matchsticks. Remove the seeds, stalk and ribs from the yellow pepper and cut into thin slices. Chop the spring onions. Mix in a bowl with the bean sprouts and toss everything together in the remaining chilli and ginger mixture. Serve the hot prawn skewers with the salad and some sweet chilli sauce.
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