2 large green zucchinis (about 500g), shredded lengthwise
100 g baby kale leaves
2 spring onions, finely sliced
½ cup (125mL) satay sauce
¼ cup (35g) peanuts, chopped
1 handful coriander leaves
1 lime, quartered
Preheat BBQ or large frying pan over high heat.
In a large bowl combine prawns, McCormick Garlic Powder, Ginger Ground, Chilli Flakes, sugar, flour and oil. Season well with McCormick Sea Salt and Black Pepper, then toss together coating prawns well.
Cook prawns for 2 minutes, turning frequently, until they are cooked and change colour. Set aside.
In a large bowl, add zucchini, kale, spring onion and satay sauce, toss well.
Place the zucchini “noodle” mixture onto a large platter, top with cooked prawns, peanuts and coriander leaves and serve with lime wedges.