Seared Prawn Skewers with Mandarin Soy Glaze

by Tenina Holder

The Iconic Aussie ‘shrimp on the barbie’ have come full circle with these delicious and really easy skewers….what are you waiting for? It’s Australia day this weekend. For my American readers, this is equivalent to the 4th of July with more beer and less jello salad. (I will do a recipe for one of those one day…but seriously, I personally will never ever eat jello salad with dinner…it’s just wrong!)

But, back to the recipe at hand…this is another of the Lakeside Joondalup summer series, and if you follow me at all, you could be forgiven for thinking I don’t do any other recipes of late…and you could be right. I am busier than ever and working on a lot of new fun stuff…including this new website.

SO, as a warning, this will be my second last post on the old blog. You will need to go and sign up to the newsletter to stay tuned to these recipes on an ongoing basis. There are more than recipes on the new site…it will be a lot more user friendly, much prettier and more functional, so CONSIDER YOURSELF WARNED. Something better is coming! Get hooked up now.


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  • 24 green prawns, unpeeled
  • 6 bamboo skewers, soaked in water overnight
  • oil as needed
  • Glaze
  • 2 cloves garlic
  • 1 red chilli
  • 3 tbsp dark brown sugar
  • 3 tbsp dark soy sauce
  • Juice 1 mandarin
  • 2 mandarins, halved
  • 1 Handful fresh coriander leaves, chopped for garnish



Prepare glaze by placing all ingredients into a Thermomix bowl and blend 10 sec/speed 10.


Pour over the prawns and allow to marinate for 2 hours.


Brush BBQ or flat grill plate with oil and heat on a medium heat until just smoking.


Cook prawns and serve sprinkled with coriander and additional marinade.


Grill a couple of mandarin halves cut side down and serve on the side.

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