Crayfish kebabs with Thai sauce

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 21
Servings 8
Time 25

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

30
 
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.
 

Read more on: fish/seafood  |  grill
 

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