Crayfish kebabs with Thai sauce

Ideas
8 servings Prep: 25 mins, Cooking: 30 mins
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (20)

4.00 crayfish — tails
8.00 mushrooms
0.00 pineapple — cubed
8.00 cocktail tomatoes
2.00 courgettes — cut into chunks
8.00 onions — small, halved
2.00 red pepper — chunks
8.00 kebab sticks
THAI SAUCE
1.00 onion — medium, chopped
4.00 green chilli — chopped
4.00 garlic — cloves, chopped
60.00 ml fresh coriander — chopped
15.00 ml lemongrass — chopped
15.00 ml oil
0.00 salt — just a pinch
2.50 ml cumin — ground
2.50 ml turmeric
2.50 ml freshly ground black pepper
30.00 ml fish sauce
500.00 ml coconut cream
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.