Prawn br­uschetta skew­ers

Serves 8 (eas­ily dou­bled) Prep 10 mins plus soak­ing Cook 3-5 mins


200g cooked large prawns (you want about 16), de­frosted if frozen ¼ cia­batta, fo­cac­cia or a

baguette loaf, cut into cubes 1 tbsp olive oil 1 gar­lic clove, finely sliced 1 le­mon, halved hand­ful pars­ley leaves,

roughly chopped


8 skew­ers

1 If us­ing wooden skew­ers, soak them in hot wa­ter for 1 hr be­fore us­ing. If the skew­ers are re­ally long, use kitchen scis­sors to halve. On each skewer, thread the tail of the prawn, then a cube of bread, then the top of the prawn so the prawn loops the bread. If the prawns aren’t big enough, just al­ter­nate prawns and bread, so each skewer has two of each. Driz­zle with olive oil and scat­ter with gar­lic. The skew­ers can now be kept in the fridge for up to 7 hrs.

2 Cook over the hot coals un­til the bread is toasted. While still on the bar­be­cue, squeeze over the le­mon. Re­move, sea­son, driz­zle with a bit more oil and scat­ter with pars­ley. Ar­range on a plate or in a small jar stick­ing up, with a glass of some­thing light, cold and very fizzy. PER SERV­ING 140 kcals, fat 3g, sat­u­rates none, carbs 20g, su­gars 1g, fi­bre 1g, pro­tein 10g, salt 0.9g

These low-fat prawn skew­ers are per­fect for shar­ing

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