Prawn Kebabs

Prep 15 mins (plus marinating) • Cook 15 mins • serves 4 

• 3 coriander roots, scrubbed • 4 garlic cloves • Finely grated zest 1 lemon• Pinch of salt • ¼ cup peanut oil

• 24 green prawns, shelled, deveined, tails intact • 8 bamboo skewers, soaked SaLad • 2½ cups Chinese cabbage

• 1 baby pak choy, shredded • 100 g snow peas, trimmed, finely sliced • 1 carrot, halved, sliced into matchsticks

• ¼ cup ready-made Vietnamese dressing 

1) Using a mortar and pestle, pound coriander roots, garlic, zest, and salt into a paste. stir in peanut oil. season.

2) In a medium bowl, combine paste and prawns. Cover and chill 1 hour.

3) SaLad in a large bowl, toss all ingredients together.

4) Thread three prawns onto each soaked skewer, basting with marinade.

5) Heat an oiled frying pan on high. Cook prawn skewers in batches, 2 to 3 mins each side. set aside.

6) Drizzle dressing over salad. season. serve prawns with salad and extra dressing.