Vietnamese Grilled Prawns With Cucumber Noodles

• 16 wild prawns, shelled and placed on a skewer
• 1 Fresco seedless cucumber
• 1 yellow dolce super sweet baby bell pepper sliced
• 1 red dolce super sweet baby bell pepper sliced
• 1/2 cup cilantro chopped
• 4 green onions, chopped
• 1/2 cup unseasoned rice vinegar
• 2 tbsp canola oil
• 2 tsp sesame oil
• 1 tbsp ginger minced
• 1 small shallot minced
• 1 clove garlic minced
• 2 tbsp sweet chilli sauce
• 2 tsp kosher salt

1. 1/ peel cucumber and slice thinly lengthwise using a vegetable peeler until you reach the middle. turn and continue to cut slices from all four sides. slice into thin strands and combine the cucumber with 2 tbsp of the rice vinegar and one tsp of kosher salt. allow the "cucumber noodles" to marinate for 30 mins.
2. 2/ preheat a BBQ or a grill pan to medium/high heat.
3. 3/ squeeze "cucumber noodles" to remove excess liquid and combine with peppers, cilantro and green onions. whisk together remaining rice vinegar, canola oil, sesame oil, ginger, garlic, shallots, sweet chilli sauce and salt. pour over cucumber salad and mix well.
4. 4/ grill skewered prawns until just cooked through. (about 2 mins per side) . portion salad between four plates and top with grilled prawns. serve

wild prawns, cucumber, bell pepper, bell pepper, cilantro, green onions, rice vinegar, canola oil, sesame oil, ginger, shallot, garlic, sweet chilli sauce, kosher salt

Taken from www.epicurious.com/recipes/member/views/vietnamese-grilled-prawns-with-cucumber-noodles-51408221 (may not work)