Honey and mustard prawn skewers

By: Danny Boome From: Danny by the Sea

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Prep time:
10 mins
Cook time:
6 mins
Serves:
6

Bring sunshine cooking to the British table with these sizzling prawn kebabs made by Danny Boome

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Ingredients

  • 3 limes, cut into 8 wedges
  • 3 Lemons, cut into 8 wedges
  • 18 large Prawns, cooked, shells removed

For the sweet chilli dip

  • 2 tbsp clear Honey
  • 1 tsp Dijon Mustard
  • 1 pinch dried red chilli flakes, crushed
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Method

1. If using long wooden skewers for the kebabs, you'll need to soak them in water for 20 minutes or so - this helps stop them from burning on the barbecue or grill.


2. Skewer the lemons, limes and prawns between the sticks - allowing around 2-3 prawns for each skewer.


3. Mix the honey with the mustard and dried chillies and spoon or brush over the kebabs.


4. Sear on a hot barbecue or under a grill for 2-3 minutes on each side, until the glaze is sticky and the lemon and limes are beginning to char around the edges. Serve the prawn sticks straight from the grill with a heap of crisp green salad on the side.

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Latest Comment

very nice

Anonymous Anonymous Posted 05 Jul 2009 9:14 PM