1 tsp Chinese Szechuan seasoning
½ tsp sea salt flakes
¼ tsp cracked black pepper
20 raw king prawns, peeled, leaving tails intact and deveined
20 x 25cm wooden skewers, soaked in warm water
Sliced green spring onions and lime wedges, to serve
2 tblsps brown sugar
2 tblsps lime juice
1 tblsp fish sauce
2 tsps chilli garlic sauce
1 tsp finely grated fresh ginger
To make dressing, whisk all ingredients in a small jug. Set aside.
Combine seasoning, salt and pepper in a medium bowl. Add prawns. Toss to coat. Insert a skewer into each prawn, starting at the tail through to the top.
Heat a barbecue grill plate over a high heat until hot. Reduce to medium heat. Add prawns. Cook for about 2 to 3 minutes on each side, or until cooked.
Transfer to a serving platter. Drizzle over dressing. Sprinkle with onions. Serve with lime wedges.
TIP: Skewers are best soaked in warm water for 10 minutes, or soak them overnight, to help prevent them from burning during cooking. Cook prawns just before serving.