Spring roll bowl and shrimp skewer

Ingredients

At the bowl:

• 150 g cooked rice noodles

• 1/4 head red cabbage, sliced thinly

• 1 carrot, grated or cut into thin strips

• 1/2 cucumber, thinly sliced

• Fresh coriander to taste

• 1 tablespoon sesame seeds

• You can add other vegetables or fruits to taste, such as mango, spring onion, pineapple or avocado.

For the shrimp skewers:

• 200 g peeled prawns (approximately 10-12 prawns)
• 4 tablespoons tamari (or soy sauce)
• 2-3 tablespoons chilli sauce (to taste)
• 1/2 teaspoon dried ginger
• 1/2 teaspoon chilli flakes (to taste)
• Juice of 1/2 lime
• 1 teaspoon sesame oil
• 1 garlic clove, chopped (optional)

Method

1. In a bowl, mix the tamari, chilli sauce, dried ginger, chilli flakes, lime juice, sesame oil and garlic if using.Add the prawns to the marinade, mix well and leave to marinate for at least 15 minutes. If you have time, leave them to marinate in the fridge for up to an hour for a more intense flavour.
2. Divide the cooked rice noodles into two bowls. Arrange the prepared red cabbage, carrot, cucumber and fresh coriander on the noodles. If you like, add other fruits or vegetables such as mango, avocado or pineapple.
3. Thread the prawns onto skewers. Heat a frying pan or grill and sear the skewers for approximately 2-3 minutes on each side until the prawns are pink and firm.
4. Place finished shrimp skewers on prepared bowl with noodles and vegetables. You can drizzle with a little of the remaining marinade or add more lime juice for freshness.