Chilli Prawn Skewers with Salad
Ingredients
- 3 bamboo skewers
- 1 teaspoon extra-virgin olive oil
- ½ lemon juiced
- ½ teaspoon chilli flakes
- ¼ teaspoon ground paprika
- 12 thawed Birds Eye Ocean Selections Raw Prawns tails off
Ingredients for the salad:
- 1 to mato diced
- ½ cucumber diced
- 1/3 capsicum diced
- 1 cup spinach
- 1 tablespoon parsley roughly chopped
- 1 teaspoon extra-virgin olive oil
- ¼ lemon juiced
Instructions
- Soak the bamboo skewers in water for at least 10 minutes before use.
- While these are soaking, marinate the prawns by combining the extra-virgin olive oil, lemon juice, chilli flakes and paprika in a wide bowl. Add the thawed prawns and leave to marinate for 10 minutes.
- After this, thread 4 prawns onto each bamboo skewer.
- Heat a frying pan to medium heat and cook the prawn skewers for 2 minutes on each side, until lightly golden.
- In the meantime, assemble the salad by combining the tomato, cucumber, capsicum, spinach and parsley. Drizzle with the extra-virgin olive oil and lemon juice.
- Serve the chilli prawn skewers alongside the salad.