Mini Prawns Skewers with Lemon Chilli Dip by Siúcra & Catherine Fulvio
Makes 12 mini skewers
Ingredients:
24 raw prawns, deveined
2 lemons, halved and sliced thinly
For the spicy dip
1 tbsp butter
1 tbsp oil
1 red chilli, finely chopped
2 spring onions, finely sliced
3 tbsp. Siúcra Caster Sugar
1 lemon, juice and zest
100ml water
Salt and freshly ground black pepper
Lemon wedges, to serve
Soak wooden skewers in water to prevent them burning.
Method:
1. To prepare the dip, heat the butter and oil in a saucepan and add the red chilli, spring onion and
sugar.
2. Sauté for about 3 minutes before adding the lemon juice and water and simmer for a further 2
minutes.
3. Add salt and freshly ground black pepper. Leave to cool.
4. To cook the prawn skewers, thread prawns and lemon slices onto the skewers.
5. Brush the skewers with oil.
6. Preheat a chargrill pan and grill until cooked on each side.
7. Arrange on a platter, drizzle a little of the dipping sauce over.
8. Serve with lemon wedges and the remaining dipping sauce (kept warm) in a bowl on the side.