- MARINATED PRAWN SKEWERS ON A TROPICAL SALSA
On its own, a prawn skewer is a treasure, but teamed with fresh lime and chili, it’s paradise. Great for barbecues, this recipe has the right balance of sweetness, freshness and heat, just the right starter for braai day. Enjoy!
- 1 kg raw prawns, peeled, deveined
- 2 tablespoons olive oil, to marinade
- 1 long fresh red chili, finely chopped
- 2 cm-piece fresh ginger, peeled, grated
- 1 lime, rind finely grated, use also the juice of the lime
- ¼ cup chopped fresh coriander
Combine the prawns, oil, chili, ginger, lime rind, lime juice and the coriander in a large bowl. Season. Marinate for no longer than 5 minutes in fridge.
Thread onto soaked bamboo or metal skewers.
Place skewers evenly in an oven tray (single layer).
Place 100 ml cubed butter evenly over prawn skewers together with 100 ml Olive oil to bake.
Heat oven to 180°C.
Bake the skewers, for 7 minutes on one side, turn and bake for another 7 minutes until the prawns change colour and are done.
(I always put an extra prawn separately in tray to taste when done)
- Pineapple Salsa: An easy refreshing tropical salsa.
- 2 cups chopped pineapple (I used one tin pineapple rings)
- 2 Spring onions, chopped
- ½ red bell pepper, chopped
- 1 small chili, seeds removed and chopped finely
- ¼ cup chopped coriander
- 1 small cucumber, washed, deseeded and chopped finely
- 2 medium sized pears, peeled and chopped into small cubes
- freshly squeezed juice from one lime
- ¼ teaspoon castor sugar
- salt to taste
- rocket leaves for garnishing
Mix all the ingredients except for the salt in a medium bowl until the ingredients are evenly distributed. Season with a pinch of salt.
Cover the bowl and place it in the refrigerator for at least one hour before serving.
ENJOY
Recipe: Amanda Conradie
Photo: Elize de Kock
