32 medium green prawns, peeled and deveined
2 tbsp gochujang
1 tbsp raw caster sugar
juice of 1 lime
2 tsp white vinegar
2 tbsp extra virgin olive oil
1 cup wombok, shredded
2 green shallots, finely sliced
1 cup snow peas, finely sliced
1 carrot, cut into fine batons
½ bunch Thai basil, leaves picked
¼ cup fresh coriander leaves
¼ cup kewpie Japanese mayonnaise (see tips, below)
1 tbsp sesame oil
½ cup fried noodles
- Thread 4 prawns onto a skewer. Repeat with remaining prawns to make 8 skewers in total. Mix gochujang, sugar, juice and vinegar in a medium bowl. Rub onto prawns.
- Heat oil on a barbecue flat plate over a high heat. Cook skewers, turning, for 4 minutes or until cooked through.
- Toss veg and herbs in a large bowl. Whisk mayo and sesame oil then toss through slaw. Top with noodles and serve with skewers.