24 raw prawns, deveined
2 lemons, halved and sliced thinly
For the spicy dip
1 tbsp butter
1 tbsp oil
1 red chilli, finely chopped
2 spring onions, finely sliced
3 tbsp. Siucra caster sugar
1 lemon, juice and zest
Salt and freshly ground black pepper
To prepare the dip, heat the butter and oil in a saucepan and add the red chilli, spring onion and sugar. Sauté for about 3 minutes before adding the lemon juice and water and simmer for a further 2 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, 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.
Recipe supplied by Catherine Fulvio
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