Calamari and prawns on lemon grass skewers

Name: Calamari and prawns on lemon grass skewers
Yield: 4 servings
Cuisine: Asian
Ingredients: 2.00 calamari steaks, sliced; 8.00 prawns tails, deveined; 8.00 lemon grass stalks; 8.00 baby tomatoes; 85.00 ml sunflower oil; 2.00 garlic cloves, finely chopped; 2.00 spring onions sliced; 15.00 ml fresh coriander; 30.00 ml soy sauce; 5.00 ml brown sugar; 15.00 ml lime juice; 10.00 ml chilli paste

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Calamari and prawns on lemon grass skewers

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Ingredients (12)

2.00	calamari — steaks, sliced
8.00	prawns — tails, deveined
8.00	lemon grass — stalks
8.00	baby tomatoes

MARINADE

85.00 ml	sunflower oil
2.00	garlic — cloves, finely chopped
2.00	spring onions — sliced
15.00 ml	fresh coriander
30.00 ml	soy sauce
5.00 ml	brown sugar
15.00 ml	lime juice
10.00 ml	chilli paste

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Method:

MARINADE: Mix ingredients well in a large bowl. Add calamari and prawns, cover and refrigerate for 1 hour.
Trim lemon grass stalks to about 20 cm and cut root end diagonally. Use a sharp skewer to pierce each piece of calamari and prawn. Thread a prawn, tomato and calamari piece on each lemon grass skewer. Braai or grill for about 5 minutes, turning occasionally. Serve as a snack, starter or with a salad of cucumber and peanuts.