serves 4–6
ingredients
1 clove garlic
1 small fresh red chilli
1 teaspoon crushed fresh
root ginger
1 teaspoon granulated sugar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon light soy sauce
juice of 1 lime
700g/11⁄2lb raw prawns, peeled
and deveined
175g/6oz cherry tomatoes
1⁄2 cucumber, cut into thick slices
or chunks
1 bunch of fresh coriander
leaves, to garnish
• Blend or process the garlic, chilli,
ginger and sugar into a paste.
Add the olive and sesame oils, soy
sauce and lime juice. Put the
prawns in a shallow glass or
ceramic dish. Pour the marinade
over the top. Cover and marinate
in the refrigerator overnight.
• Soak bamboo skewers in cold
water for at least 30 minutes to
prevent them burning. Thread the
skewers with the prawns, tomatoes
and cucumber. Grill or barbecue
for a few minutes until the prawns
are pink and cooked through.
• Arrange on a platter, and garnish
with coriander leaves. Serve hot.
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