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
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
Time for citrus
Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you.
Inspired by the Japanese breakfast staple, Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream, served warm and straight from the pan are sure to be a winner with all the family.
Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.
Cheesecakes of every kind
How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.