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Korean Prawn Kebabs with Edamame Bean Salad
Ingredients
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1 sachet Korean BBQ Seasoning
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1 tablespoon vegetable oil
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175 grams (6 ounces) raw king prawns, deveined
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100 grams (4 ounces) beansprouts
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100 grams (4 ounces) edamame beans, frozen
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75 grams (3 ounces) cucumber, deseeded and chopped
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1 tablespoon honey
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2 teaspoons light soy sauce
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1 lime, zest and juice
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wooden skewers, soaked in water to prevent from burning
Key Products
Instructions
- 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.
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