Pit notes
Double up. The Que Club's tip: soak wooden skewers for at least an hour and use two sticks side by side so everything stays put when you flip.
Go hot. You want serious heat. Give them 2–3 minutes a side and pull them as soon as they're pink with a bit of char.
Turn it up. A drizzle of chilli oil over the top takes the heat up a notch.
Que Club Recipe · Seafood
Chilli-Lime Prawn Skewers with Glass Noodle Salad
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!
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
- 250g unsalted roasted cashews
- 1 pack mint leaves
- 1 red chilli (optional)
- Hardcore Carnivore “Meatchelada” Rub
- Meat Mitch ‘Stay Hot’ BBQ Sauce
- Savage Hombre Chilli Oil
How to cook it
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!
Slide the prawns and veggies off the skewers onto 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.
