Hot & Sweet Prawn Kebabs
Preparation time: 30 minutes
Our Passionfruit Vinaigrette paired with prawns served as a taco sharing platter is all your guests will be talking about at your next event. And, you won’t even break a sweat in the kitchen because this recipe is super quick and easy.
INGREDIENTS
- 300g raw peeled king prawns
- 4 handfuls of rocket salad
- Plain tortillas to serve
Marinade
- ½ cup light brown sugar
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- ½ Tbsp cayenne
- ½ tsp sea salt
Sauce
- ½ cup Jars of Goodness Passionfruit vinaigrette
- 1 Tbsp butter
- 1 Tbsp minced shallot
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
METHOD
- Whisk the marinade together and toss in the prawns. Coat well and refrigerate for 20 mins.
- In the meantime, make the sauce by melting the butter in a pan over medium heat. Add the shallots, ginger and garlic and sauté for a few mins. Add the passionfruit vinaigrette and bring to a simmer. Let cook for about 5 mins.
- Remove the prawns from the marinade and skewer them. Place on a perforated grill pan. Grill over direct medium heat and cook for 2-3 mins on each side until cooked through (pink in colour). Remove from the grill and pour over the sauce. Serve with crispy tortillas and a handful of rocket salad.
- can we come up with an Italian cold cuts platter or salad with the sundried tomato mustard vinaigrette and another dessert with one of the other spreads.