3 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp rice vinegar
1 tsp sugar
1 tsp sesame oil
½ tsp chilli paste
1 tsp fresh ginger, peeled, finely grated
1 large ripe peach, peeled, stone removed, quartered
750g raw king prawns, peeled, tails left on
rice noodles, to serve
toasted cashew nuts, roughly
chopped, to serve
coriander, to serve
Place soy sauce, hoisin, rice vinegar, sugar, sesame oil, chilli paste, ginger and peach quarters in a blender. Puree.
Add half the mixture to prawns in a shallow dish. Toss until coated. Leave to marinate at room temperature for 30-60 minutes. Light barbecue or preheat a gas barbecue. Get 8 skewers ready (soak wooden skewers in cold water for 30 minutes prior to using).
Thread prawns on skewers. Cook over hot coals, turning once or twice, for 2-3 minutes on each side or until opaque and pink. Brush prawns with remaining mixture. Serve on rice noodles, sprinkled with cashews and coriander.