Sesame prawn skewers with borlotti bean and snow pea salad

Serves: 4

Time to make: 25 mins

Ingredients

12 small wooden skewers
500g prawns, peeled
1 teaspoon olive oil
½ teaspoon chilli flakes (optional)
250g snow peas, trimmed, halved diagonally
2 Lebanese cucumbers, trimmed
1 large carrot, peeled
400g can borlotti or kidney beans, rinsed, drained
1 tablespoon reduced-salt soy sauce
1 tablespoon mirin
1 teaspoon sesame oil
1 teaspoon lightly toasted sesame seeds

Instructions

Stay Awake

1 Soak skewers in cold water for 20 minutes. Place prawns, olive oil and chilli flakes (if using) in a medium bowl; toss to coat. Thread prawns onto skewers and set aside for 5 minutes.

2 Immerse snow peas in boiling water to blanch until just tender. Refresh in cold water, drain well and transfer to a large bowl.

3 Use a vegetable peeler to cut long ribbons from cucumbers and carrot, stopping at cucumber seeds. Add cucumber, carrot and beans to snow pea bowl to make salad. Whisk soy sauce, mirin and sesame oil in a small bowl; add to salad and lightly toss.

4 Preheat a grill pan or barbecue hotplate to high. Grill reserved prawn skewers for 2 minutes per side, or until lightly charred and just cooked through.

5 Sprinkle skewers with sesame seeds and serve with salad.

Variations

Make it gluten-free: Use gluten-free soy sauce.

Nutrition Info (per serve)

Calories 247 cal

Kilojoules 1030 kJ

Protein 33 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 6 g

Dietary fibre 7 g

Sodium 700 mg

Calcium 230 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.