Grilled King Prawns with Pad Thai noodles lime and mint



  • 1.2 kg green king prawns, about 12 large, split lengthways deveined, heads discarded
  • 2/3 cup Chang’s Asian salad dressing
  • 2 tbsps Chang’s Sesame oil
  • 2 tbsps garlic chives
  • 1/2 daikon, julienned, placed in a bowl of cold water
  • 1/2 bunch radishes, thinly sliced
  • 1/2 iceberg lettuce, thinly sliced
  • 2 green onions or shallots, sliced thinly
  • 1 x 250g packet Changs Pad Thai noodles, prepared according to directions on packet


  1. Combine 2tbsps of the dressing with the sesame oil and brush over prawns.
  2. Heat a char grill pan or bbq over high heat and cook prawns, flesh side-down.
  3. Cook in batches for 2-3 minutes or until browned and just cooked through, turning halfway.
  4. Remove from pan, scatter with chives and serve with combined daikon, radish, lettuce, onion, noodles and remaining dressing.
  5. Serve topped with mint leaves and lime wedges if desired.

You can swap out the pork mince for lamb or chicken mince if desired.