Chilli prawn kebabs recipe
information
Preparation and cooking time: 20 minutes + 30 minutes marinating,
Calories per serving: 220
ingredients
1 tablespoon sesame or stir fry oil
3 tablespoons soy sauce
2 tablespoons lime or lemon juice
1 tablespoon chopped fresh mint or coriander
1 teaspoon finely grated fresh root ginger or ready prepared 'fresh' ginger
2 tablespoons hot chilli sauce
1/2 teaspoon Chinese five spice powder
1 red or yellow pepper, de-seeded and cut into chunks
1 courgette, sliced
350 g (12 oz) large peeled prawns, defrosted if frozen
350 g (12 oz) firm tofu, cut into chunks
salt and freshly ground black pepper
lime or lemon wedges and sprigs of mint or coriander, to garnish (optional)
3 tablespoons soy sauce
2 tablespoons lime or lemon juice
1 tablespoon chopped fresh mint or coriander
1 teaspoon finely grated fresh root ginger or ready prepared 'fresh' ginger
2 tablespoons hot chilli sauce
1/2 teaspoon Chinese five spice powder
1 red or yellow pepper, de-seeded and cut into chunks
1 courgette, sliced
350 g (12 oz) large peeled prawns, defrosted if frozen
350 g (12 oz) firm tofu, cut into chunks
salt and freshly ground black pepper
lime or lemon wedges and sprigs of mint or coriander, to garnish (optional)
method
1. In a shallow, non metallic dish, mix together the oil, soy sauce, lime or lemon juice, mint or coriander, ginger, chilli sauce, five spice powder and seasoning. Soak twelve wooden kebab sticks in water for 10 minutes.
2. Thread the vegetables, prawns and tofu evenly on to the twelve wooden kebab sticks and then lay them in the marinade, turning to coat them on all sides. Cover and leave to marinate for at least 30 minutes, turning occasionally.
3. Preheat the grill. Arrange the kebabs on the grill rack and cook for 4 - 5 minutes, turning often and basting them with the marinade. Alternatively, cook over barbecue coals in the summer.
4. Serve at once, allowing 3 kebabs per person, garnished with lime or lemon wedges and mint or coriander sprigs, if using.
2. Thread the vegetables, prawns and tofu evenly on to the twelve wooden kebab sticks and then lay them in the marinade, turning to coat them on all sides. Cover and leave to marinate for at least 30 minutes, turning occasionally.
3. Preheat the grill. Arrange the kebabs on the grill rack and cook for 4 - 5 minutes, turning often and basting them with the marinade. Alternatively, cook over barbecue coals in the summer.
4. Serve at once, allowing 3 kebabs per person, garnished with lime or lemon wedges and mint or coriander sprigs, if using.
serving amount
serves 4
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