Prawn skewers with green apple and herb salad

Prawn skewers with green apple and herb salad
  • 0:45 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Love the barbie but bored with steaks and snags? Try Marion Grasby’s easy prawn skewers peppered with irresistible Thai flavours.

Featured in
Salad recipes, Prawn recipes


  • 1 bunch coriander
  • 6 cloves garlic
  • 1 teaspoon black peppercorns
  • 2 teaspoons fish sauce
  • 2 teaspoons vegetable oil
  • 24 green king prawns, peeled, cleaned, tails intact
  • Lime wedges, to serve

Green apple & herb salad

  • 2 granny smith apples, cut into julienne (matchsticks)
  • 1 cup mint leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 teaspoons rice wine vinegar


  • Step 1
    Pick the leaves from the bunch of coriander and reserve for the salad.
  • Step 2
    To make marinade for prawns, trim 3cm from the coriander roots and wash well. Discard stems. Using a mortar and pestle, pound coriander roots, garlic and peppercorns to a paste, then stir in fish sauce and oil. Place prawns and marinade in a bowl and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  • Step 3
    To make salad, place apples, reserved coriander leaves, mint and lemon juice in a bowl and toss to combine. To make dressing, whisk fish sauce with sugar and vinegar in a small bowl. Toss apple mixture with dressing, then set aside.
  • Step 4
    Preheat a chargrill pan or barbecue to high. Thread 3 marinated prawns onto each skewer. Cook for 11?2 minutes each side or until just cooked.
  • Step 5
    Serve skewers with green apple and herb salad, and lime wedges.


You’ll need 8 x 24cm bamboo skewers soaked in water for 20 minutes. Allow an extra 30 minutes to marinate.

  • Author: Marion Grasby
  • Image credit: Brett Stevens
  • Publication: MasterChef



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