Vietnamese BBQ Prawns
with Zesty Sweet Chilli Salad & Grilled Corn Cobs
- Crustaceans
- Gluten
- Soy
- Wheat
Ingredients
1
Celery
1
Garlic
1 sachet
Crispy Shallots
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Sweet Chilli Sauce
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Corn
1
Lemon
1 packet
Mixed Salad Leaves
1
Carrot
Cooking Steps
• Preheat BBQ to high heat. Halve corn cob and lemon. Finely chop garlic. Using a vegetable peeler, peel carrot into ribbons. Finely chop celery. • To a medium bowl, add peeled prawns, Asian BBQ seasoning and a drizzle of olive oil. Toss to coat. • In a small heatproof bowl, combine garlic and the butter. Microwave in 10 second bursts, until melted.
• When BBQ is hot, grill prawns until pink and starting to curl up, 2-3 minutes each side. Transfer to a plate.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Brush corn cobs with garlic butter and season with salt and pepper.
NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Cover to keep warm.
• While prawns are resting, grill lemon, cut side down, until charred, 2-3 minutes.
No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.
• In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. • Add celery, carrot, and mixed salad leaves. Toss to coat and season to taste.
• Divide Vietnamese BBQ prawns, zesty sweet chilli salad and grilled corn cobs between plates. • Sprinkle with crispy shallots. Serve with the remaining charred lemon. Enjoy!
