Asian Coleslaw With Thai Chilli Prawn Skewers
Asian Coleslaw With Thai Chilli Prawn Skewers
King Prawn skewers with a crunchy Asian coleslaw with a hint of Amoy sweet thai chilli stir fry sauce. Quick and easy, great for BBQ's.
Cooking Information
Prep. time:
15
Cook time:
6--8
Serving Information
Serves:
4
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2 x 120g sachets Amoy sweet thai chilli stir fry sauce
4 tsp Amoy light soy sauce
4 spring onions, finely sliced
2 medium carrots, grated
2 small pakchoi, thinly sliced
150 g beansprouts
2 tsp lime juice
32 (approximately 300g) peeled raw kingprawns
2 limes, each cut into 12 wedges
1 tbs p vegetable oil
8 x 25cm wooden skewers, soaked in water for 20 minutes
- In a bowl mix together spring onions, carrots, pak choi, bean sprouts, Amoy light soy sauce, lime juice and one sachet of Amoy sweet thai chilli stir fry sauce.
- Meanwhile thread the prawns onto the skewers alternating with the lime wedges and brush with oil.
- Place over grey coals of a barbecue, turn often and brush with the remaining sachet of Amoy sauce until the prawns have turned pink and are thoroughly cooked.
- Serve the Asian coleslaw with the prawn skewers.
- Tip: For a little more heat, top with sliced red chilli when serving.
