Ingredients:
600g
green (raw) or cooked Crystal Bay Prawns, peeled leaving tails intact.
2 cups diced paw paw or mango
Fresh Basil leaves
Juice of 1 lime
Freshly ground pepper to taste
2 teaspoons basil or
lemon myrtle seasoning
Chutney:
1&1/2 cups diced fresh pineapple.
2 tablespoons chopped fresh mint
2 tablespoons mint relish
1 small red chilli, seeded and finely sliced
1 tablespoon wine or cider vinegar
2 tablespoons orange juice
2 tablespoons finely diced red onion
Method
Soak bamboo kebab skewers in water for 15-20 minutes to prevent
burning. Thread prawns, paw paw and basil onto kebabs and place on a
high sided dish. Sprinkle with the juice and seasonings and
refrigerate for 20-30 minutes.
Combine chutney ingredients and refrigerate until ready to use (This
can be made the day before).
Heat a grill or barbecue and cook kebabs until prawns are just cooked
(too long and they won't be as tender and moist).
Serve with the chutney spooned over or on the side and some crusty
bread.
Makes 6-8 Kebabs
