Ingredients
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2 tablespoons orange juice (fresh)
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2 tablespoons lime juice (fresh)
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1/4-1/2 teaspoon Tabasco sauce
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250 g prawns (raw, peeled, deveined, tails left on, I prefer off)
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1 tablespoon red wine vinegar
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1/2 teaspoon olive oil
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40 g salad leaves (mixed)
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2 mandarin oranges (peeled and segmented or 220 grams container mandarin segments in natural juice, drained)
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1 red capsicum (or green or yellow cut into short strips, bell pepper)
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1/4 red onion (thinly sliced)
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1 tablespoon sesame seeds
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4 slices bread, to serve (low gi recommended)
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1/4 teaspoon ground black pepper (fresh)
Instructions
- In a small screw-top jar shake the orange juice, lime juice, Tabasco sauce and pepper to combine.
- Place 2 tablespoons of the citrus mixture into a medium bowl and add the prawns and toss to coat.
- Cover and put into the fridge for 1 hour to marinate.
- Meanwhile if using wooden skewers, soak them in cold water for 30 minutes and then drain.
- To make the dressing, in a small jug whisk the remaining citrus mixture, red wine vinegar, olive oil and sesame oil to combine. Set aside.
- Preheat a barbecue grill or plate on medium.
- Thread the prawns onto wooden or metal skewers, leaving 0.5cm between each prawn. Cook for 2 to 3 minutes each side or until cooked through.
- In a large bowl toss the salad leaves, mandarin, capsicum (bell pepper), and red onion.
- Add the dressing and toss to coat.
- Divide the salad among serving plates and top with the prawn skewers.
- Sprinkle with sesame seeds and serve with the bread.