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September
24
2006

CHILI PRAWN SKEWERS

[FC PARTY & FINGER FOOD P17]

30 GREEN KING PRAWNS

1/3 CUP FRESH CORIANDER SPRIGS

2 TABLESPOONS FRESH BASIL LEAVES

50g BUTTER

1 CLOVE GARLIC [crushed]

2 TEASPOONS SOFT BROWN SUGAR

2 TABLESPOONS LEMON OR LIME JUICE

1 TABLESPOON SWEET CHILI SAUCE

PEPPER TO TASTE

REMOVE HEADS FROM PRAWNS. PEEL PRAWNS LEAVING TAILS INTACT. REMOVE VEIN. THREAD PRAWNS ONTO STRONG TOOTHPICKS.

FINELY CHOP CORIANDER & BASIL.

HEAT THE BUTTER IN A LARGE FRYING PAN OR WOK. ADD THE GARLIC, SUGAR, JUICE, CORIANDER, BASIL & SWEET CHILI SAUCE. MIX ALL TOGETHER WELL. TOSS THE PRAWNS THROUGH THE MIXTURE THEN COOK OVER MEDIUM HEAT FOR 4 TO 5 MINUTES OR UNTIL THE PRAWNS TURN A PINKISH COLOUR & ARE COOKED THROUGH. SPRINKLE PEPPER OVER PRAWN MIXTURE.

SERVE WARM.

SCALLOPS, OYSTERS OR PIECES OF FISH CAN BE SUBSTITUTED FOR PRAWNS.