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Gingered Prawn and Kiwi Brochettes  


HT HD  BBQ 20mins plus marinating

Serves 4     Hot Shellfish Seafood Herbs Fruit  Hors d’oeuvre Starter Appetizer Barbecues kebabs skewers Dairy Free Eggless

1 tbsp Freshly Grated Root Ginger
2 Garlic Cloves, crushed
2 tbsp Sesame Oil
The Finely grated zest of 1 Lemon
1 tbsp finely chopped Basil Leaves
1 tbsp finely chopped Coriander Leaves
2 tbsp Soy Sauce
Salt and freshly ground black pepper
12 large raw King Prawns
4 Kiwifruit


1. Peel the prawns leaving their tails in tact.

2. In a medium sized bowl, mix together the sesame oil, ginger garlic, lemon zest, herbs, soy sauce and pepper.

2. Add the prawns, mix to coat well then cover and refrigerate for two hours, turning once or twice during the marinating period.

3. Preheat the grill or barbecue to hot. Cut the kiwifruit into quarters then thread the prawns and kiwifruit alternately onto 4 four skewers.

4. Brush the grill with a little oil then place the brochettes on the grill or barbecue, brush with the marinade and cook for 6-8 minutes turning a couple of times and basting with the marinade, until the prawns turn pink and are just cooked through. Serve immediately.

Main equipment required to make this Recipe

Mixing Bowl


Basting/pastry brush



Key techniques required to make this Recipe


Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.


Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.

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