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Ingredients
- 1 clove garlic
- 1 small fresh red chilli
- 1 teaspoon crushed fresh root ginger
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon light soy sauce juice of 1 lime
- 700g/11⁄2lb raw prawns, peeled and deveined
- 175g/6oz cherry tomatoes
- 1⁄2 cucumber, cut into thick slices or chunks
- 1 bunch of fresh coriander leaves, to garnish
Instructions
- Blend or process the garlic, chilli,
ginger and sugar into a paste.
Add the olive and sesame oils, soy
sauce and lime juice. Put the
prawns in a shallow glass or
ceramic dish. Pour the marinade
over the top. Cover and marinate
in the refrigerator overnight. - Soak bamboo skewers in cold
water for at least 30 minutes to
prevent them burning. Thread the
skewers with the prawns, tomatoes
and cucumber. Grill or barbecue
for a few minutes until the prawns
are pink and cooked through. - Arrange on a platter, and garnish
with coriander leaves. Serve hot
