Chargrilled prawns with cucumber and mint salad

Name: Chargrilled prawns with cucumber and mint salad
Yield: 6
Ingredients: 12 extra-large green prawns, peeled (tails intact), deveined; 200g firm tofu, cut into 1.5cm pieces; Extra virgin olive oil, to brush; 150g pea; 1 Lebanese cucumber, peeled into ribbons; 125.00 ml mint leaves; 50g snow pea shoots; Lime wedges, to serve; Gado gado peanut sauce (we used Ayam), to serve

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Continent-hopping chef Luke Mangan brings the best of Asia to his cooking. This chargrilled prawn salad is light on calories and super easy to make.

12 extra-large green prawns, peeled (tails intact), deveined
200g firm tofu, cut into 1.5cm pieces
Extra virgin olive oil, to brush
1 1/4 cups (150g) frozen peas, blanched
1 Lebanese cucumber, peeled into ribbons
1/2 cup mint leaves
50g snow pea shoots
Lime wedges, to serve
Gado gado peanut sauce (we used Ayam), to serve

Method

1.

Place a chargrill pan over medium-high heat. Season prawns and tofu, brush with oil and cook, turning, for 3-4 minutes until tofu is charred and prawns are cooked.
2.

Serve prawns and tofu with greens, lime wedges and gado gado sauce.