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Seafood kebabs

by Christina Julia

Seafood kebabs

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

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