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.
This recipe originally appeared on New Idea Food