Recipes   >   Charred Prawn Skewers

Charred Prawn Skewers

Sticky glazed prawns paired with grilled zucchini and asparagus.



  • 850g zucchini ribbons
  • 450g asparagus, cut in half lengthways
  • 1.35kg frozen Topsail Raw Prawns - Tail On, thawed
  • Spring onion oil, for drizzling
Chilli Glaze
  • 30ml rice wine vinegar
  • 60ml extra virgin olive oil
  • 100g honey
  • 25g crushed garlic
  • 50ml mirin
  • 30g finely diced red chilli


1. Chargrill zucchini and asparagus.
2. Combine chilli glaze ingredients.
3. Thread Topsail Prawns onto skewers. Chargrill and brush with glaze during cooking.
4. Layer chargrilled zucchini, asparagus and prawns on serving plate. Drizzle with spring onion oil and serve.
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