Ingredients
-
FOR THE PRAWN SKEWERS
-
2 teaspoons lime zest
-
2 tablespoons coriander, finely chopped
-
1 red chilli, finely chopped
-
2 cloves garlic, crushed
-
1 teaspoon ground cumin
-
1 teaspoon chilli powder
-
1 teaspoon smoked paprika
-
1 teaspoon sea salt
-
1/2 cup olive oil
-
30 large raw prawns, peeled, tail on (frozen or fresh is fine)
-
Coriander leaves, lime zest and Chipotle Mayo (below) to serve
-
CHIPOTLE MAYO
-
1/4 cup mayonnaise
-
2 tablespoons sauce from a can of chipotle peppers in adobo
-
1 teaspoon lime juice
-
sea salt
Feeling a bit wintry? Invite a little sunshine into your life by tucking into some flavour-packed seafood with a fiery dipping sauce. Best washed down with a refreshing bottle of Sol and shared with friends. Serves 4-6.
-
Place the zest, coriander, red chilli, garlic, dried spices, salt and oil in a bowl and whisk together. Add prawns and toss to coat evenly. Cover and refrigerate for 20 minutes.
-
Remove prawns from marinade and thread onto skewers. Heat the barbecue or grill plate to high and grill skewers for 2 minutes on each side, or until the prawns are cooked through. Garnish with coriander leaves and lime zest. Serve with Chipotle Mayo.
-
TO MAKE CHIPOTLE MAYO
-
Place mayonnaise, adobo sauce and lime juice in a bowl. Whisk until smooth. Season with salt and serve.
We’ve made it easier to shop through our website liquorland.co.nz – simply select your store, select your order and pay – it’s as simple as that!
