Serves 2
Ingredients:
2 wooden skewers
6 large prawns
62 ml sweet chili sauce
1 lime, juiced
2 Tbl soy sauce
½ Tbl sesame oil
Method:
If using frozen prawns, bring a pot of water, saturated with salt, to the boil. Add the prawns and boil for a couple of minutes until they turn pink. Transfer the prawns to a large bowl of cold water, to prevent them from cooking any further. Drain and set aside. Thread three prawns onto each skewer – piercing the body of each prawn in two places to firmly secure. Whisk together all the sauce ingredients and brush the sauce mixture all over the skewered prawns. Heat a dollop of oil in a pan large enough to fit the skewers in and cook, turning once, until browned.
Serve immediately with left over marinade for dipping.
