Tiger prawns skewers are grilled and
dressed up with savory relish made from white wine vinegar, olive oil
and chopped dill. These grilled prawn skewers are served together
with gherkins, cucumber and shallot mixture, topped with homemade
dressing. To make the dish more substantial, serve with new potatoes.
Threading tiger prawns on skewers and
cook them through is a grilling tradition. To get great grilling
results, always bear in mind to presoak the wooden
skewers in warm water for at
least 20 minutes, or they risk burning. The skewered tiger prawns
should cook over medium or medium-low heat, with the bottoms of the
skewers extending past the edge of the grill, away from heat source.
Avoid overly hot grill as this will char wooden skewers.
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Ingredients :
Serves 4
Preparation time : 10 minutes
Cooking time : 10 minutes
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50g (2oz) gherkins, finely chopped
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50 (2oz) cucumber, finely chopped
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1 shallot, finely chopped
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50ml (2 fl oz) olive oil
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1½ tablespoons white wine vinegar
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1 tablespoon roughly chopped dill
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400g (13oz) raw tiger prawns
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salt and pepper
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Method :
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Presoak 12 wooden skewers in warm water.
Mix together the gherkins, cucumber and shallot in a small dish. In a
separate bowl mix together the oil, vinegar and dill and season to
taste.
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Thread about 4 prawns on to each skewer and
cook under a preheated hot grill for about 10 minutes, turning once or
twice until the prawns are cooked through.
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Arrange the prawn skewers on 4 plates.
Pour the dressing over the gherkin mixture and stir to mix. Spoon the
relish over the prawns and serve with new potatoes, if liked.
Variations :
For scallop skewers with cucumber &
avocado relish, use 16 small scallops without roes instead of the
prawns. Halve, stone, peel and dice 2 firm but ripe avocados and mix
them with the cucumber, omitting the gherkins. Dress the relish as soon
as the a avocado is diced. Brush the scallops very lightly with a
little olive oil and grill for 2-3 minutes on each side, until just
firm and opaque. Serve the escallops with new potatoes or rice. |
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