Prawn and Cucumber Asian Skewers

Charmaine Lu -
  • 3 tbsp rice wine vinegar
  • 2 tsp runny honey
  • ½ tsp salt
  • 1 cucumber
  • 150g pack of king prawns in garlic and chilli marinade
  • Chilli flakes
  • Whisk together the rice vinegar, honey and salt in a small bowl. Cut the cucumber into 14 ribbons using a vegetable peeler, then toss the ribbons into the vinegar mixture and set aside for 10 mins.
  • When ready, remove the cucumber strips from the pickling liquid and gently squeeze out the excess moisture. Leave to drain on kitchen paper for 2 mins, then fold each strip like an accordion and thread onto a cocktail stick. Add the prawns to each cocktail stick, sprinkle with chilli flakes, then serve as a canape or as a beach barbecue snack.
10 mins
Makes 12 Canapes