Crayfish’s cousin as a kebab!
Try this flavoursome and easy prawn-on-a-stick as a starter and enjoy with a glass of white wine. You’ll never want to open a packet of chips again.
1 box of prawns, with heads and tails, but insides removed The juice and zest of two lemons
1 cup of cream
1 cup of butter
1 Start by putting the prawn tail on a bamboo kebab stick so that they’re stretched out along the length of the stick. 2 Put the lemon juice and zest in a pot, and cook until about half the liquid has reduced. Add the cream and reduce it by half again. Remove the mixture from the heat and whisk the butter in incrementally until it forms a sauce.
3 Braai the prawns over relatively hot coals, and turn them regularly.
4 Place the sauce in a large container so that you can dip the prawn kebab into the sauce and enjoy.
go! Drive & Camp says
Lemon zest gives the sauce its flavour, but don’t use the lemon pith – it’s very bitter.