Prawn & Zucchini Skewers with Honey Soy Glaze

Serves 4

Time 35 minutes

Ingredients

500g prawns

2 medium zucchinis

1 tbsp extra virgin olive oil

For Glaze

1 tsp grated ginger

1 tsp sesame oil

1 tsp honey

2 tsp soy sauce

For the Fried Rice

2 cups wholegrain basmati

1 tbsp extra virgin olive oil

2 eggs, lightly beaten

1 small onion, finely diced

1 cup mixed chopped vegetables (carrot, capsicum, peas, corn & edamame)

2 tbsp soy sauce

1 tbsp oyster sauce

2 spring onions, sliced

Sesame seeds to garnish

Method

Slice zucchinis into long ribbons using a vegetable peeler. Thread a prawn and zucchini ribbon alternately onto skewers. Brush lightly with EVOO.

Mix all glaze ingredients in a small bowl. Brush the glaze over the cooked skewers while still hot to create a glossy coating.

Heat ½ tsp EVOO in a wok or large frying pan. Pour in the beaten eggs and swirl to make a thin omelette. Cook until just set, then slide onto a board and slice into thin ribbons. Set aside.

In the same pan, heat remaining EVOO. Add onion and chopped vegetables; stir-fry for 2–3 minutes until tender-crisp.

Add the rice and toss well to break up any clumps. Stir in the soy and oyster (or teriyaki) sauces, mixing until everything is hot and evenly coated.

Fold through the sliced omelette.

Heat a grill pan or BBQ over medium-high heat. Cook skewers 1–2 minutes each side, until prawns are opaque and just cooked.

Spoon fried red rice into bowls or onto a platter. Top with the glazed prawn & zucchini skewers and drizzle with extra sauce if desired. Scatter over spring onions and sesame seeds to finish.