Korean Prawn Kebabs with Edamame Bean Salad

Korean Prawn Kebabs with Edamame Bean Salad

Prep Time
10 Minutes
Cook Time
5 Minutes
These Korean prawns are hot and aromatic with a sweet citrusy edamame bean salad.
  • 1 sachet Korean BBQ Seasoning

  • 1 tablespoon vegetable oil

  • 175 grams (6 ounces) raw king prawns, deveined

  • 100 grams (4 ounces) beansprouts

  • 100 grams (4 ounces) edamame beans, frozen

  • 75 grams (3 ounces) cucumber, deseeded and chopped

  • 1 tablespoon honey

  • 2 teaspoons light soy sauce

  • 1 lime, zest and juice

  • wooden skewers, soaked in water to prevent from burning

Key Products
Korean BBQ Seasoning

Product Information

£ 0.99/unit,14g


  • 1 In a bowl mix the oil with the Korean Street Food Seasoning reserving 1 tsp for the salad, add the prawns and coat in the seasoning.
  • 2 Thread the prawns onto the skewers, then cook on a pre-heated griddle pan for 1-2 minutes each side, or until the prawns have changed to a pink colour and cooked through.
  • 3 Meanwhile, blanch the beansprouts and edamame beans in boiling water for 1 minute then drain through a colander.
  • 4 In a bowl mix together the beansprouts, edamame beans, cucumber, honey, soy sauce and lime. Serve the Kebabs with the salad and extra lime wedges to garnish.