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Ingredients
- 700g/11⁄2lb salmon fillet, skinned and cut into 2.5cm/1in chunks
- 12 queen scallops, halved if they are large
- 12 raw king prawns, peeled and deveined, but tail left intact
- 4 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 4 fresh basil leaves, shredded
- 12 fresh bay leaves salt and freshly ground black pepper
- For the sauce
- 1 teaspoon grated fresh root ginger
- 1 tablespoon freshly squeezed lime juice
- 12 fresh basil leaves, chopped
- 100g/4oz butter, softened
- 75ml/3fl oz dry white wine
Instructions
- Soak 12 bamboo skewers in water for at least 30 minutes to prevent
them burning. - Put all the seafood in a bowl, and mix with the lime juice, oil and basil.
Season with salt and pepper. - Thread the salmon, prawns and scallops alternately onto the skewers,
adding a bay leaf to each skewer. - To make the sauce, beat together the ginger, lime juice, basil and butter
with a little seasoning until well combined. - Cook the kebabs under a medium grill or on a barbecue for
8–10 minutes, turning occasionally, until evenly cooked and lightly
browned on all sides. - Meanwhile, boil the wine until it is reduced to 2 tablespoons. Remove
from the heat, and gradually whisk into the sauce. Serve the hot kebabs
with the sauce.
