Olivia Stratton joins chef Peter Milosevic for another barbecue cook-up. This time it's mouth-watering Asian Inspired Prawn Skewers with Lime & Rocket Salad. Peter shows Olivia a quick and easy marinade that's perfect for prawns and also some handy tips on how to skewer your prawns like a pro. This dish is fool-proof and is bound to be a favourite at any party.

Ingredients - Lime & Rocket Salad
2 Limes - Cut one in half, sprinkle with icing sugar - then place on BBQ char-grill
Bowl of washed rocket
Pinch of sea salt

Method
Wash Rocket, then sprinkle with a pinch of sea salt
With the other Lime, grate a small amount of rind into the rocket mixture
Once the cut lime has grilled, squeeze the juice into the rocket mixture, toss and serve on a plate as a bed for the prawn skewers.

Ingredients - Prawn Skewers
South Australian King Prawns
To make the Marinade for the prawns combine the following
- Ketchup Manis (ABC Sauce - Fermented Sweet Soy Sauce)
- Sweet Chilli Sauce
- Lime juice
- Brown Sugar
- Pinch of salt

Method
Place the prawns in the marinade - and let sit for 20 minutes (no longer).

Once marinated, skewer the Prawns (Skewer goes into the tail end and along the length of the prawn.)
Place prawn skewers onto hot plate - the temperature of the hot plate should be on low to medium. (If you can hover your hand comfortably over the BBQ hotplate, you know you've got it on low)

As soon as the prawns turn pink they're ready.
Serve on bed of Lime Rocket Salad. Enjoy!