Prawn and scallop skewers
(at time of publication)
- 2 tablespoons plum sauce
- 1 clove garlic, crushed
- 12 large raw prawns (200g), peeled
- 12 scallops (200g)
- 18 bamboo skewers (soaked in water for 20 minutes)
- olive oil spray
1 Combine plum sauce and garlic in a bowl. Using one skewer per prawn, insert in tail of each prawn and thread so that prawn is kept straight. Thread 2 scallops onto each of the remaining 6 skewers.
2 Heat barbecue. Spray skewers with oil. Brush with garlic sauce mixture. Cook prawn skewers for 2-3 minutes, turning once. Cook scallop skewers for 1 minute, turning once. Serve immediately.
Serve as part of this three-course meal for four, cooked entirely on the barbecue!
Entrée: Prawn and scallop skewers
Main: Beef with artichoke and pea salsa
Vege side dishes: Barbecued asparagus and eggplant and Cumin potatoes with dill sour cream
Dessert: Warm fruit parcels with lemon sorbet
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1g
Dietary fibre 0g
Make it gluten free: Use gluten-free plum sauce.
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