With the festive entertainment season in full swing, keep your guests happy with these mini prawn skewers with lemon chili dip by Siúcra and Catherine Fulvio.
These delightful prawn and chili mini skewers are absolutely perfect as a canapé to serve to guests during the festive season, and taste even better when served with a lemon chili dip!
Ingredients (makes 12 mini skewers )
24 raw prawns, deveined
2 lemons, halved and sliced thinly
For the spicy dip
1 tablespoon of butter
1 tablespoon of oil
1 red chili, finely chopped
2 spring onions, finely sliced
3 tablespoon of Siúcra Caster Sugar
1 lemon, juice and zest
100ml of water
Salt and freshly ground black pepper
Lemon wedges, to serve
Soak wooden skewers in water to prevent them burning
Method
To prepare the dip, heat the butter and oil in a saucepan and add the red chili, spring onion and sugar.
Sauté for about three minutes before adding the lemon juice and water and simmer for a further two minutes.
Add salt and freshly ground black pepper. Leave to cool.
To cook the prawn skewers, thread prawns and lemon slices onto the skewers.
Brush the skewers with oil.
Preheat a chargrill pan and grill until cooked on each side.
Arrange on a platter, and drizzle a little of the dipping sauce over.
Serve with lemon wedges and the remaining dipping sauce (kept warm ) in a bowl on the side.
