King prawn brochette on a spicy sweet salad



  • 20 raw king prawns, heads removed and shelled - butterfly them to
  • remove waste
  • wooden skewers (soaked to stop them burning when barbequed or griddled)

For the marinade

For the salad

  • ½ fresh pineapple, cut into 1cm/½in dice
  • 110g/4oz mooli (daikon radish), cut into fine batons (julienne) 7.5cm/3in long
  • 200g/7oz mangetout, cut on an angle finely
  • 2 carrots, cut into fine batons (julienne) 7.5cm/3in long
  • 1 red onion, finely sliced
  • 1 heaped tbsp coriander, coarsely chopped
  • 2 red chillies, finely diced
  • ½ thumb-sized piece of ginger, finely diced

For the salad dressing


  1. In a pestle and mortar pound the marinade ingredients (the chilli, ginger, garlic, lime juice and oil) and add the prawns, allowing them to marinate for 1 hour.

  2. Once the prawns have marinated, skewer them on to the wooden skewers - about four per skewer depending on the size of the prawns.

  3. On a hot griddle pan place the prawn skewers and cook for a couple of minutes on each side (the prawns will turn pink).

  4. Meanwhile prepare the salad ingredients and mix the dressing in well - almost bruising the vegetables.

  5. Serve the salad in the middle of a plate and place two skewers on top and eat immediately.