A sunday barbecue lunch delight, good for any time of the year.
Ingredients (serves 4)
4 Large Bamboo Skewers
50 ml Water
50 ml Rice Vinegar
2 Tbsp Granulated Sugar
50 ml Passionfruit Liqueur
2 Tbsp Fresh Lime Juice
1 Clove Garlic
½ Tsp Minced Red Chilli
12 Large Green Prawns (deveined and peeled)
2 Semi-ripe Mangos, peeled and cut into 8 bite sized pieces
1. Soak skewers in warm water for 30 minutes to prevent scorching on the barbecue. Heat water, vinegar and sugar in small saucepan over medium heat until sugar dissolves. Remove from heat and let cool. Add liqueur, lime juice, garlic and chilli.
2. Assemble 3 prawn and 4 mango pieces on each skewer, alternating between fruit and prawns. Arrange in a single layer in a baking dish and pour over marinade. Refrigerate for 30 minutes, turning once.
3. Preheat barbeque to medium-high.
4. Places skewers on grill, close lid and cook for 3 minutes per side or until prawns are bright pink and firm. Do not overcook.
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