Step 1Combine 2 tablespoons of the lime juice, 1 tablespoon fish sauce, half the chilli, 3 teaspoons ginger and the peanut oil in a shallow glass or ceramic dish. Add the peeled prawns; stir to coat well. Cover and refrigerate for 30 minutes to marinate.
Step 2Thread 3 prawns onto each skewer. Preheat barbecue or chargrill pan on medium-high. Grill the skewers for 2 minutes each side, or until prawns have changed colour and are cooked through.
Step 3Meanwhile, combine carrot, capsicum, snow peas, bok choy, mint and mango in a large salad bowl. Whisk the remaining lime juice, fish sauce, chilli, ginger and sugar together in a small bowl. Add dressing to salad, and gently toss.
Step 4Serve prawn skewers with salad and lime wedges.