Prawn Kebabs Serves 4
Ingredients:
- 16 large, raw, shell-on, headless king prawns, defrosted
- 8 button mushrooms
- 2 peppers, red or green, cut into chunks
- 1 courgette, cut into chunks
- Marinade:
- 3 15ml spoon (3 tbsp) soft brown sugar
- 4 15ml spoon (4 tbsp) pineapple juice
- 2 15ml spoon (2 tbsp) soy sauce
- 0.5 5ml spoon (half a teasp) Worcestershire sauce
- 2 15ml spoon (2 tbsp) tomato ketchup
- 2 5ml spoon (2 teasp) cornflour
Method
- Preheat the grill
- Thread 4 skewers alternately with prawns, mushrooms, peppers and courgette.
- To make the marinade, mix all the ingredients together, except the cornflour.
- Lay the kebabs in a shallow dish, pour over the marinade. Cover and marinate for at least 2 hours in a cool place.
- Cook under a medium grill for 8-10 minutes, turning frequently.
- In a saucepan, mix the cornflour to a paste with a little of the cold marinade; add remaining marinade and any cooking juices.
- Bring to the boil stirring all the time, until the sauce has thickened. Serve with the kebabs.
NUTRITIONAL VALUES PER PORTION (APPROX) 213 Kilocalories;
28g Protein; 3g Fat; 21g Carbohydrate; 2g Fibre.
Recipe kindly donated by The Seafish Industry
