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Prawns and scallops with chilli and lime
Serves 4 Starters and mains
Ingredients
- zest of 2 unwaxed limes
- 2 red bird’s eye chillies, finely chopped
- 2 garlic cloves, crushed
- 2tbsp fish sauce
- 2tbsp olive oil
- 12 large raw tiger prawns, shells on
- 12 large scallops, shelled and cleaned
- 25g unsalted butter, melted lime wedges, to serve
- metal or wooden skewers, for cooking (if you’re using wooden skewers, soak them in warm water for at least an hour)
Method
To make the marinade, combine the lime zest, chillies, garlic, fish sauce and olive oil in a large bowl and whisk to combine. Peel the middle sections of the shells from the prawns, leaving the heads and tails intact, and devein. Add the prawns and scallops to the marinade and toss to coat. Cover the bowl with cling film and place in the fridge for 30 minutes.
Preheat the barbecue for direct grilling. Thread the prawns and scallops on to skewers and grill for 6-7 minutes, turning and brushing with the melted butter regularly. Serve with lime wedges.
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