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Name of Event
Australia DayCuisine From
AustraliaDescription
Tasty BBQ prawns marinated in Aussie Rainforest Fruit - Jeowbong
Summary
| Yield | 4 servings |
| Preparation time | 15-20 mins + 1/2 marinade |
| Cooking time | 1-2 minutes |
| Main Ingredient | Prawns |
Ingredients
Salad
- 1 packet of washed rocket leaves
- 1 packet of washed mixed Asian greens
- 4-5 sprigs Vietnamese mint (pluck the leaves off) - substitute regular mint if you don’t have Vietnamese mint
- Half a Lebanese cucumber (finely sliced)
Herbs (very finely chopped)
- 3 tbs lemon grass (only the white ends from about 4 strands)
- 3 tbs white shallots/spring onions (only the white ends from about 4 strands
- 4-5 kaffir lime leaves (remove the hard central vein before slicing)
Prawns
- 12 fresh large green prawns - remove head and shells of the prawns (leave the tails on),
Marinade
- 2 tablespoons Australian Rainforest Plum & Berry Jeowbong*
- 2 teaspoons of fresh lime juice
Dressing
- 2 tsp Rainforest Bounty Rainforest Fruits Jeowbong*
- 125ml fresh lime juice
- Sweeten to taste with a little palm sugar (approx. 1—2 teaspoons)
- Adjust to taste with a little freshly ground pepper and salt.
*Available Rainforest Bounty
Instructions
- Prepare the marinade by mixing the Jeowbong and lime juice into a paste. rub the prawns with the marinade and leave in the fridge for half an hour.
- While these are marinating, finely chop the required herbs (1mm width) and cucumber and set aside.
- Prepare the dressing by mixing the lime juice, Jeowbong, palm sugar, salt and pepper to taste, then set aside.
- Toss the salad and herbs together in a large mixing bowl.
- Thread the prawns onto 4 oiled steel skewers or soaked wooden ones.
- Heat the BBQ and when it is nice and hot, cook the prawns lightly (1-2 minutes).
- Remove cooked prawns from skewers and toss through the salad, before adding the dressing.
- Portion onto 4 plates and serve immediately.
