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Ingredients Jump to Instructions ↓

  1. 12 green prawns

  2. 600g thick white boneless fish, cut into 3cm cubes 12 scallops

  3. 3/4 cup marinade (we used Thai, see related recipe)

Instructions Jump to Ingredients ↑

  1. Method Soak skewers in a shallow dish of cold water for 30 minutes. Drain. Peel and devein prawns, leaving tails intact. Thread prawns, fish and scallops onto skewers. Arrange in a ceramic dish. Pour over marinade. Turn to coat. Cover and refrigerate for at least 1 hour. Remove skewers from marinade. Preheat a barbecue plate on high heat until hot. Reduce heat to medium-high. Cook skewers, basting with marinade, for 1 to 2 minutes each side, or until cooked through. Serve.

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