For the spicy dip
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