Summer is all about savouring the outdoors and firing up the grill, and what better way to do that than with a plate of succulent Chilli-Lime Prawn Skewers paired with a refreshing Glass Noodle Salad? In this blog post, we're taking the beloved "shrimp on the barbie" to a whole new level with this perfect summer recipe that combines zesty, spicy prawns with a light and flavourful salad. Let's dive into a culinary adventure that will make your taste buds dance with delight!
Summer is well on its way so it’s time to throw a shrimp on the barbie! At The Que Club - Melbourne's Best BBQ Super Store we have a great selection of products for cooking with seafood. This dish makes a fab lunch or light dinner on a hot summer’s day, especially when accompanied by an ice-cold beer or glass of rose. If seafood is not your thing use diced chicken thigh instead, just add a few minutes to the cooking time.
Ingredients
1kg whole prawns or 500g cleaned prawns
1 red and 1 yellow capsicum, cut into chunks
2 bunches of spring onion, cut into 3cm lengths
1 packet rice glass noodles
1 large or 2 small ripe mangoes, skinned and diced
Prep your prawns by peeling and de-veining them if required.
Skewer alternating prawns, spring onion and capsicum onto your prawn skewers, coat them with some sunflower or other neutral oil and sprinkle on your Hardcore Carnivore Meatchelada rub. Set aside and get your grill fired up. We need some serious heat to cook these skewers.
Prepare your glass noodles as per package instructions. You can use soba or egg noodles if you prefer. Add the chopped mango, cashew nuts and mint leaves. Dress with ‘Stay Hot’ BBQ sauce and mix together, seasoning with salt and pepper as required.
Grill your prawn skewers over hot charcoal for 2-3 minutes both sides, depending on the size of your prawns. You want to see some char marks as they will pack bags of flavour!
Unskewer prawns and veggies on top of your prepared salad and drizzle with a little more sauce.
If you’d really like to amp up the heat you can drizzle over some Savage Hombre chilli oil.
Recipe Note
Soak your wooden skewers in cold water for at least an hour. By using two sticks parallel per skewer you are able to better secure your ingredients on the stick, making it easier to cook both sides evenly.
