King Prawn Kebabs with Renny Lee Sauce
A delicately spiced Middle Eastern kebab. The kebab restaurants out there are fantastic, full of the freshly caught Gulf seafood cooked on charcoals to order and served with fresh fruit juices - ah !
Preparation time: 5 - 10 minutes Quantity: Serves 4 Cooking time: 10 minutes
Ingredients
30g / 1 oz butter
1/2 onion - finely chopped
2 cloves garlic - crushed
1/2 teaspoon fresh grated ginger
1/4 teaspoon tumeric
tip teaspoon chilli powder
tip teaspoon carraway seeds
few twists black pepper
16 king prawns - peeled and cleaned
4 kebab sticks or skewers
Method
- Melt the butter in a pan
- Add the onions and gently cook to soften
- Add the garlic, ginger, spice, seeds and pepper
- Cook for a minute to increase flavour
- Thread the king prawns on to the skewers
- Brush with the butter mix
- Grill for a few minutes on each side, brushing several times in the butter mix
- Don’t over cook the prawns they only take a few minutes on each side, they’ll turn pink and will be firm on the tail end
- Brush on any remaining butter and serve