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Ginger Prawns with Lime recipe   HT   PFC  15mins plus  marinating


Makes 16 Appetizers     Hot  Shellfish  Seafood  Fruit   Party Food  Parties  Appetizer   Buffet  Dairy free  Eggless



32 Raw King Prawns (about 1kg/2.2lb)

2 teasp Lime Juice

2 teasp Freshly grated Ginger

1 tbsp Soy Sauce

1 teasp Sesame Oil

Olive Oil




1. Shell and de-vein prawns, leaving tails intact.


2. In a bowl, mix together the lime juice, ginger, soy sauce and sesame oil until well blended.


3. Add the  prawns, mix well to thoroughly coat then cover and refrigerate for 1 hour, mixing from time to time.


4. Preheat the grill to hot and line the grill pan with foil. Thread two prawns onto each of 16 short wooden skewers or cocktail sticks.


5. Place the prawns in the grill pan, drizzle over a little olive oil and grill for 2-3 minutes on each side or until cooked through.


These can be prepared up to 1 day ahead. Make to stage 5, cover and refrigerate the uncooked kebabs.



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