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Kebabs Of Tiger Prawns With A Roasted Tomato And Mint Salsa

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Ingredients

12 uncooked tiger prawns, shelled
2 tablespoons olive oil
1 garlic clove, finely chopped
Roasted tomato and mint salsa
3 beefsteak tomatoes
1 garlic clove, finely chopped
Juice of lime
1 chilli, finely chopped, including its seeds
1 tablespoon finely chopped fresh coriander
2 tablespoons finely chopped fresh mint
teaspoon grated lime zest
teaspoon grated orange zest
Salt and pepper

Details

Serves: 4


Method

Heat the grill or barbecue. If using wooden skewers, soak them in cold water for about 30 minutes.


Slit the prawns along their backs and pull out the dark vein, opening them out butterfly style. Place them in a shallow dish with the oil and garlic and leave to marinate for 30 minutes.


To make the salsa, sear the tomatoes under a very hot grill or over a flame until their skins blacken and blister. Chop finely while they are still warm. Mix with all the other ingredients and leave to cool.


Fix the prawns on the skewers and grill until they turn pink, turning once. Serve the prawns on a bed of potatoes, with the salsa spooned around.


To serve boiled new potatoes or potato salad.

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