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Korean Prawn Kebabs with Edamame Bean Salad
Prep Time
10 Minutes
Cook Time
5 Minutes
Ingredients
10
Servings
2
These Korean prawns are hot and aromatic with a sweet citrusy edamame bean salad.
Ingredients
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
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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