Ingredients

• 20 raw king prawns
• heads removed and shelled - butterfly them to
• remove waste
• wooden skewers (soaked to stop them burning when barbequed or griddled)
• 1 red chilli
• 1 thumb-sized piece of ginger
• peeled
• 1 garlic clove
• a little lime juice
• 1 tsp vegetable oil
• ½ fresh pineapple
• cut into 1cm/½in dice
• 110g/4oz mooli (daikon radish)
• cut into fine batons (julienne) 7.5cm/3in long
• 200g/7oz mangetout
• cut on an angle finely
• 2 carrots
• cut into fine batons (julienne) 7.5cm/3in long
• 1 red onion
• finely sliced
• 1 heaped tbsp coriander
• coarsely chopped
• 2 red chillies
• finely diced
• ½ thumb-sized piece of ginger
• finely diced
• 110ml/4fl oz rice wine vinegar
• 2 limes
• zest and juice
• 2 tbsp caster sugar

Directions

• In a pestle and mortar pound the marinade ingredients (the chilli
• ginger
• garlic
• lime juice and oil) and add the prawns
• allowing them to marinate for 1 hour.
• Once the prawns have marinated
• skewer them on to the wooden skewers - about four per skewer depending on the size of the prawns.
• On a hot griddle pan place the prawn skewers and cook for a couple of minutes on each side (the prawns will turn pink).
• Meanwhile prepare the salad ingredients and mix the dressing in well - almost bruising the vegetables.
• Serve the salad in the middle of a plate and place two skewers on top and eat immediately.