Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 1 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
1
- 1 garlic clove, crushed
- 1/4teaspoons dried chilli flakes
- 1 1/2tablespoons sriracha sauce
- 1teaspoons soy sauce
- 1 1/2teaspoons sesame oil
- 1tablespoons caster sugar
- 6 extra large green tiger prawns
- 1tablespoons rice wine vinegar
- 1 small Lebanese cucumber, cut into 1cm pieces
- 1 French shallot, halved, thinly sliced
- 1/2 long red chilli, thinly sliced
- 63grams roti mini
- 2tablespoons coriander leaves
Description
Treat your senses to these impressive spicy garlic prawns. The cooling cucumber salad pairs perfectly with the chilli kick in these flavour-packed prawns.
Method
Step 1 of 3
Combine garlic, chilli flakes, sauces, 1/2 tsp sesame oil and 3 tsp sugar in a medium bowl. Add prawns and toss to coat. Refrigerate for 30 minutes, if time permits.
Step 2 of 3
Place vinegar, and remaining sugar and sesame oil in a small bowl, then stir until sugar has dissolved. Add cucumber, shallot and sliced chilli and toss to combine.
Step 3 of 3
Thread prawns on 2 metal skewers. Heat a barbecue grill or chargrill pan over medium-high heat. Cook roti for 1 minute each side or until lightly charred. Transfer to a plate and cover to keep warm. Cook skewers for 3 minutes each side or until cooked through. Serve skewers with cucumber salad, roti and scattered with coriander.
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