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Spicy Prawn kebabs and sweet chilli drizzle with rocket.

Seafood well i couldn't do a valentines menu without adding at least one prawn dish.

Ok nice and simple again, Ok the picture i've got isn't quite how it should be presented but is close enough.

- 12 large uncooked peeled tiger prawns
- tsp tomato puree
- 3 deseededand finely chopped birds eye chilli's.
- 4 tbsp lemon juice
- 250ml of water
- 100g sugar
- 1/2 tsp fresh grated ginger
- 1 clove of garlic grated
- 3 spring onions finely chopped
- 8 cherry tomatoes halved
- 100g rocket
- 25ml sunflower oil.

- 4 metal or wooden kebab skewers
- a small pan
- mixing bowl and whisk

- Place all wet ingredients into a pan minus one tbsp of lemon juice, add chilli's ginger spring onion and garlic
- Bring to the boil and add sugar and tomato puree. Continue to simmer on a low heat stirring frequently until mixture reduces by half.
- Check consistancy by dropping small amount onto a cold plate.
- Leave mixture to cool resverving about 1/3 to marinate prawns.
- Marinate prawns for at least 4hrs
- next to skewer prawns, push them onto the skewers so both the body and tail gets skewered, as shown in the picture.
- preheat your grill and place prawn kebabs over high heat for approx 3mins either side.
- Meanwhile combine remainder of lemon juice with the oils until it emulsifies.
to dress the salad lighty toss the rocket and tomatoes in the dressing and place at the centre of the plates.
- Place prawn kebabs over lettuce in a cross shape and drizzle with sweet chilli sauce. Serve with a wedge of lemon