Wednesday, May 21, 2008

Prawn Kebabs

Prawn kebabs
serves 4–6

1 clove garlic
1 small fresh red chilli
1 teaspoon crushed fresh root ginger
1 teaspoon granulated sugar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon light soy sauce
juice of 1 lime
700g/11/2lb raw prawns, peeled and deveined
175g/6oz cherry tomatoes
1/2 cucumber, cut into thick slices
or chunks
1 bunch of fresh coriander
leaves, to garnish

• Blend or process the garlic, chilli, ginger and sugar into a paste. Add the olive and sesame oils, soy sauce and lime juice. Put the prawns in a shallow glass or ceramic dish. Pour the marinade over the top. Cover and marinate in the refrigerator overnight.
• Soak bamboo skewers in cold water for at least 30 minutes to prevent them burning. Thread the skewers with the prawns, tomatoes and cucumber. Grill or barbecue for a few minutes until the prawns are pink and cooked through.
• Arrange on a platter, and garnish with coriander leaves. Serve hot.

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