Grilled prawn skewers with lime juice and palm sugar

By sarah_carroll

Ingredients

• 1/4 c lime juice, plus wedges to serve
• 1 T grated palm sugar
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 fresh jalapeno, seeded, finely chopped
• 1 T soy sauce
• 2 drops sesame oil
• 24 green prawns, peeled, tails intact, deveined
• 1/4 c coriander leaves
• 2 spring onions, thinly sliced on an angle
• 1 cup wild rocket leaves

Details

Servings 4

Preparation

Step 1

Soak 12 bamboo skewers in water for 30 minutes.
Place lime juice, palm sugar, eschalot, garlic, chili, soy sauce and sesame oil in a bowl and whisk until thoroughly combined. Set aside 2 T of dressing.
Add prawns to the larger portion of dressing, toss well to coat, then marinate for 5 minutes. Thread 2 prawns onto each skewer, interlocking to form a pinwheel.
Preheat grill or pan on medium high heat.
Season the prawns with freshly ground black pepper, then cook for 2 minutes on each side or until nicely charred and just cooked through.
Place the coriander, spring onion and rocket in a bowl, drizzle with reserved dressing, then toss to combine.
Place the salad on a large serving platter, then top with the prawn skewers and serve with lime wedges.