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Honeyed Lime and Chilli Skewered Prawns
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Inspirations for my cooking comes from alot of things, places, people and ideas. So a couple of days ago I somehow wandered into Robert Dyas, for a browse through, and I came across some amazing
stainless steel skewers. I usually go for the wooden/bamboo ones, which if I am being honest make me feel guilty because I almost never re-use them thereby making me feel so wasteful (now I sound like a tree-hugger)☺.
Anyway I bought them and then I couldn't wait to try them out. Some people might think this recipe is a bit summery, but right now it just feels like summer never even happened. Besides the accompanying seasonal vegetables helps to make it more appropriate for this time of the year.
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| Chilli, Garlic, Rock Salt, Lime Juice, Extra Virgin Olive Oil, Honey |
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| Marinaded |
Ingredients:
- 6 Jumbo Prawns
- Juice of 1/2 of Lime
- 2 tbsp Honey
- 1 Garlic Clove
- 1 Chilli
- 4 tbsp Extra Virgin Olive Oil
- 6 cubed size pieces Yellow Sweet Pepper (Red Pepper can be used)
- A pinch of Rock Salt
Method:
- Peel, de-vein and clean prawns.
- Grind chilli and garlic into a paste, then add rock salt, lime juice, 1 tbsp extra virgin olive oil and honey.
- Refrigerate to chill for about 15 minutes.
- To a frying pan, add 3 tbsp of extra virgin olive oil and leave on low heat.
- Add sweet peppers and sprinkle lightly with salt.
- Fry peppers for about 1 minute on each sides before removing from heat and leaving to rest for about 5 minutes.
- Thread prawns and peppers onto the skewers, and coat all over with marinade.
- Place in grill and cook for 5 minutes each on both sides.
- Remove from heat and plate to serve.
Accompaniment
Ingredients
- 40g Broccoli
- 40g Mange Tout
- 3 tbsp Olive Oil
- Marinade
Method
- Add 3 tbsp of olive oil to frying pan on low heat.
- Add broccoli and mange tout and allow to fry for 3 minutes.
- Pour in the remaining marinade and stir in.
- Remove from heat and plate immediately.
Disclaimer: This is not a sponsored post.
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