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| Prawn kebabs |
ingredients
- 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
serves 4–6
- 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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