Fire up the barbie - summer's coming!

Yikes it's November already - where did the weeks go. Big fail again on my part to regularly update the blog. But I guess it's better late than never, particularly this recipe as it's a winner for those summer barbies!

Making this recipe I normally allow three skewers per person, but it would pay to do extra as they seem to disappear at a fast rate when the ravenous hordes are around.



36 – 60 large uncooked prawns, peeled, deveined, tails intact 
½ red capsicum, cut into 1cm pieces 
12 bamboo skewers, soaked in water
green salad, to serve

Prawn Marinade
1 medium lemon, rind finely grated, juiced
2 tblspns light soy sauce
1 tspn finely grated fresh ginger
1 tspn Dijon mustard
1 clove garlic, finely chopped
¼ c  olive oil

Pineapple Chilli Salsa
¼ c apple cider vinegar
¼ c brown sugar
1 pinch saffron threads
2 c finely chopped pineapple
½ Lebanese cucumber, finely chopped
2 tblspns red chillis, finely chopped

Prawn Marinade
Combine all the ingredients in a screw-top jar and shake to combine.

Thread  3 - 5 prawns (depending on size) and capsicum pieces onto skewers. Lay skewers in a high-sided non metallic tray or container and pour over the marinade. Cover and refrigerate for 30 minutes.
Pineapple & Chilli Salsa
Combine vinegar, sugar and saffron in a small saucepan. Bring to the boil and simmer for about 8 minutes or until just syrupy. Set aside to cool.

Combine the pineapple, cucumber and jalapeƱos in a medium bowl; pour over vinegar & saffron syrup.
To Assemble
Preheat a barbecue or grill pan to high. Drain skewers from Prawn Marinade and cook for 2 minutes on each side. Transfer to a serving plate and spoon over the salsa.  

Serve with a green salad.

Serves 4 - depending on size of prawns


All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2016


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