Let’s spice up the BBQ: Five-spice prawn skewers with cucumber salad 

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Let’s spice up the BBQ: Five-spice prawn skewers with cucumber salad

By Annie Bell

Published: | Updated:

Chinese five-spice is so intriguing, it immediately has you guessing ‘what’s that spice?’ Star anise, Sichuan peppers, fennel, cassia and cloves certainly make a delicious combination.

SERVES 4

FIVE-SPICE PRAWNS

2 tbsp dark soy sauce

1 tbsp runny honey

1 tbsp rice or cider vinegar

1 tsp five-spice powder

300g raw shelled king prawns

sesame oil, for grilling

coarsely chopped coriander and finely sliced red chilli, to serve

CUCUMBER SALAD

2 tbsp rice or cider vinegar

1 tbsp sesame oil

1 tbsp light muscovado sugar

1 tsp flaky sea salt

3 tbsp toasted sesame seeds

2 cucumbers, ends trimmed, halved lengthways and deseeded

  • Make the marinade for the prawns by combining the soy, honey, vinegar and five-spice in a large bowl. Stir in the prawns until well coated. (The prawns can be prepared up to an hour in advance, in which case cover and chill.)
  • Thread the prawns on to 4 skewers at least 25cm long so they sit flat in a row, and arrange these on a plate. Spoon over any excess marinade.
  • For the salad, whisk the vinegar, oil, sugar, salt and sesame seeds in a large bowl. Thinly slice the cucumber into half-moons and stir into the dressing, then transfer to a serving bowl.
  • Drizzle the prawns with sesame oil on both sides and barbecue over hot coals for about 2 minutes each side until golden and sticky. Scatter with coriander and chilli, accompany with the cucumber salad.