Ingredients

• 12 medium tiger prawns (about 500 g), shelled (tails on), cleaned
• 1 tomato, quartered
• 1 green pepper (capsicum), cut into 8 pieces
• 2 tbsp cooking oil
• 1 tbsp finely chopped garlic
• 2 tsp finely chopped red pepper
• ½ cup tomato sauce (ketchup)
• 1 tbsp vinegar
• 2 tsp Worcestershire sauce
• 1 tbsp light soy sauce
• 1 tbsp caster sugar
• ½ tsp paprika
• 2 tsp cornflour (cornstarch)
• 4 wooden skewers, soaked in water 20 minutes
• Steamed rice, to serve

Method

1. Make the flavour base. In a 1-quart (~1 L) microwave-safe container, add oil, garlic, and chopped red pepper. Cover and microwave on High (600–700 W) for 1 minute.
2. Mix the marinade. Stir in tomato sauce, vinegar, Worcestershire, soy sauce, sugar, and paprika.
3. Marinate prawns. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
4. Skewer. Thread prawns, tomato pieces, and green pepper alternately onto soaked skewers.
5. Cook kebabs. Place skewers on a microwave rack or dish; cover loosely with kitchen paper. Microwave on High for 3½ minutes, or until prawns are opaque.
6. Make the sauce. Dissolve cornflour in the remaining marinade. Microwave, covered, on High for 2 minutes, stirring halfway, until slightly thick.
7. Serve. Spoon sauce over the prawn kebabs and serve immediately over hot steamed rice.

Notes

• Grill/BBQ option: Grill kebabs over medium-high heat 1–2 minutes per side.
• Add veg: Red onion or yellow pepper work well on the skewers.
• Make ahead: Marinate prawns up to 12 hours (refrigerated).