These Korean prawns are hot and aromatic with a sweet citrusy edamame bean salad.
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.
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.
Meanwhile, blanch the beansprouts and edamame beans in boiling water for 1 minute then drain through a colander.
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.