Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Chorizo and prawn skewers
Serves 4 Starters and mains
Ingredients
- 20-25 small bamboo skewers
- 500g raw prawns (shrimp), peeled, deveined, tails left on
- 3 garlic cloves, roughly chopped
- 1 red chilli, roughly chopped
- 1 lemongrass stalk, white part only, roughly chopped
- 2tbsp olive oil
- 2 chorizo sausages, cut into 1cm-thick slices
- a few lemon wedges
Method
Soak the bamboo skewers in water for 10 minutes. Combine the prawns, garlic, chilli, lemongrass and olive oil in a bowl, then cover and place in the refrigerator to marinate for at least 30 minutes. Wrap a prawn around a slice of chorizo, then insert a skewer through the prawn and chorizo to secure them together. Repeat with the rest of the prawns.
Preheat a barbecue hotplate or frying pan and cook the prawns for 1 minute on both sides, or until the prawns are cooked. Squeeze over some lemon juice before serving.
Advertisement