Skewered ginger and garlic prawns with chilli lime syrup
Tip: Soak bamboo skewers in water for 1 hour before using to prevent them from burning.
Ingredients
1.5kg peeled raw prawns, tails intact
2 x 100g packets Chang's Crunchy Noodles
Fresh coriander and lime, to serve
Marinade
1 tblsp peanut oil
25g butter, melted
2 tsps grated fresh ginger
3 cloves garlic, crushed
1 tblsp fish sauce
Chilli Lime Syrup
1/2 cup caster sugar
1/2 cup water
1 long red chilli, thinly sliced
1 tblsp fish sauce
1 tblsp lime juice
Method
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To make the marinade, combine all ingredients in a large bowl. Add prawns and toss to coat. Refrigerate, covered, for 1 hour to marinate. Thread prawns onto 40 x 23cm bamboo skewers.
2. To make chilli lime syrup, combine sugar and water in a small saucepan. Stir over a low heat until dissolved. Bring to a boil and boil for 5 minutes, or until syrup is reduced by half. Remove from heat. Stir in chilli, sauce and juice. Cool.
3. On a lightly oiled barbecue plate, cook the skewers, in two batches, over a medium heat. Turn occasionally for about 3 minutes, or until cooked through.
4. To serve, arrange noodles on a serving platter. Top with prawn skewers. Drizzle with chilli lime syrup. Serve with coriander and lime.
