Lime and chilli prawn kebabs

Lime and chilli prawn kebabs

By
From
From Pasta to Pancakes
Serves
10
Photographer
Claire Peters

These are so pungent and a real tasty treat. Supermarkets do great deals on ready cooked and peeled prawns and they are often quite an economical treat. As always with fish, if you are near to a fishmonger, pop in to weigh up the prices of some little cooked and peeled prawns against the supermarkets.

Ingredients

Quantity Ingredient
300g cooked and peeled prawns
3 limes, juiced
2 red chillies, deseeded and finely chopped
2 tablespoons soy sauce
20 wooden cocktail sticks or skewers

Method

  1. Put the prawns in a bowl; add the lime juice, chillies and soy sauce. Stir round well.
  2. Soak the cocktail sticks or skewers in water – this prevents them from burning on the barbecue. Thread the prawns onto the pre-soaked cocktail sticks or skewers. This is great if left to marinate in the fridge for a few hours, but if you’re short of time then 10–30 minutes is better than nothing.
  3. Spoon over any remaining juices at the bottom of your bowl and then place the kebabs on the barbecue for 5 minutes. Don’t forget that since the prawns have already been cooked, you’re not trying to cook them, just crisp them up and warm them through.

Serving suggestions:

  • So good dipped in some soy sauce or even some sweet chilli sauce, or just squeeze some lime juice over them before serving and you’re away.
Tags:
student cooking
easy
healthy
budget
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