Prawn skewers with lemon, caper and tomato dressing
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4 (as a starter or snack, 3 skewers per serve)
Time to make:
$5.50 per serve
(at time of publication)
Full ingredients list:
12 small wooden skewers
500g peeled green prawns
3 medium zucchini, cut into long ribbons (see tip)
1 tablespoon lemon juice
1 tablespoon olive oil
2 anchovies in oil, drained, finely chopped
1 tablespoon baby capers, rinsed, drained, chopped
2 vine-ripened tomatoes, deseeded, diced
1 tablespoon chopped dill
1 tablespoon chopped chives
Nutritional information (per serve)
Instructions and steps:
Step 1Soak the wooden skewers in cold water for 20 minutes before using, to prevent them from burning. Thread the green prawns and zucchini ribbons alternately onto skewers.
Step 2Preheat a barbecue hotplate or chargrill pan over medium-high heat. Lightly spray skewers with olive oil. Cook for 4–5 minutes, turning, or until prawns are golden and cooked through.
Step 3Meanwhile, combine lemon juice, olive oil, anchovies, baby capers, tomato, chopped dill and chives in a medium bowl. Season with cracked black pepper. Top prawn skewers with tomato dressing, to serve.
Use a vegetable peeler to easily cut long thin strips from the zucchini.
About this recipe
First published: February 2018