Name: Barbecued prawns with chilli lime dressing
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 1.7 kilograms (3½lb) uncooked large king prawns (shrimp), halved lengthways with veins removed (see tips); 2 baby fennel bulbs (260g), trimmed, sliced thinly (see tips); 250 grams (8oz) baby cucumbers (qukes), sliced into ribbons; 6 watermelon radishes (210g), sliced thinly (see tips); 1/4 cup fresh baby coriander (cilantro); Chilli-lime dressing; 1/3 cup (80ml) lime juice; 1/3 cup (80ml) lemon juice; 1/2 cup (125ml) olive oil; 2 clove garlic, crushed; 2 teaspoon caster (superfine) sugar; 2 teaspoon sea salt flakes; 1 fresh long green chilli, sliced thinly

Ingredients

1.7 kilograms (3½lb) uncooked large king prawns (shrimp), halved lengthways with veins removed (see tips)

2 baby fennel bulbs (260g), trimmed, sliced thinly (see tips)

250 grams (8oz) baby cucumbers (qukes), sliced into ribbons

6 watermelon radishes (210g), sliced thinly (see tips)

1/4 cup fresh baby coriander (cilantro)

Chilli-lime dressing

1/3 cup (80ml) lime juice

1/3 cup (80ml) lemon juice

1/2 cup (125ml) olive oil

2 clove garlic, crushed

2 teaspoon caster (superfine) sugar

2 teaspoon sea salt flakes

1 fresh long green chilli, sliced thinly

Method

1.To make chilli lime dressing, combine ingredients in a small bowl.

2.Place prawns in a large bowl with half the dressing; toss to coat. Cook prawns on a heated barbecue (or grill plate or grill), until just changed in colour.

3.Place fennel, cucumber and radish in a medium bowl; toss gently to combine.

4.Serve prawns with salad, drizzled with remaining dressing and topped with coriander.

Use sharp kitchen scissors or a chef’s knife to halve the prawns; remove the vein (digestion tract).

Watermelon radishes are available from specialist greengrocers. If you can’t find them, use the regular red variety.

Use a mandoline or V-slicer to thinly slice the fennel and radishes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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