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Crayfish kebabs with Thai sauce

Preparation time: 25

Cooking time: 30

Ingredients
4 crayfish tails (350 g each)
8 mushrooms
half a pineapple, peeled and cubed
8 cocktail tomatoes
2 courgettes, cut into chunks
8 small onions, halved
2 red peppers, seeded and cut into large chunks
8 long kebab sticks
THAI SAUCE
1 medium onion, chopped
4 green chillies, chopped
4 cloves garlic, chopped
60 ml fresh coriander, chopped
15 ml lemongrass, finely chopped, or 10 ml grated lime rind
15 ml oil
pinch of salt
2.50 ml cumin powder
2.50 ml turmeric
2.50 ml fine black pepper
30 ml fish sauce
500 ml coconut cream

Method:
Cut down the sides of the crayfish tails on the underside.
Remove the flesh, making sure that you remove the gut that runs along the middle.
Cut the flesh into 2 cm slices.
Thread the crayfish pieces, mushrooms, pineapple, tomatoes, courgettes, onions and red peppers onto the kebab sticks.
To make the sauce, blend the onion, chillies, garlic, coriander, lemongrass, oil and salt in a food processor until smooth (add water if needed).
Place the mixture in a saucepan and add the spices, pepper, fish sauce and coconut cream.
Simmer until the sauce begins to thicken slightly.
Allow the kebabs to marinate in the sauce for at least an hour.
Braai over medium coals for 10 to 15 minutes, turning and basting regularly, or bake them in a preheated 180 °C oven for 30 minutes, turning once.

Recipe From : Ideas January 01, 2003

Recipe from Ideas : January 01, 2003 See what Ideas has in store this month. Subscribe now and save!