Seared Prawn Skewers with Mandarin Soy GlazeMake on Fresco
The Iconic Aussie ‘shrimp on the barbie’ have come full circle with these delicious and really easy skewers….what are you waiting for? It’s Australia day this weekend. For my American readers, this is equivalent to the 4th of July with more beer and less jello salad. (I will do a recipe for one of those one day…but seriously, I personally will never ever eat jello salad with dinner…it’s just wrong!)
But, back to the recipe at hand…this is another of the Lakeside Joondalup summer series, and if you follow me at all, you could be forgiven for thinking I don’t do any other recipes of late…and you could be right. I am busier than ever and working on a lot of new fun stuff…including this new website.
HAPPY OZZIE DAY.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 24 green prawns, unpeeled
- 6 bamboo skewers, soaked in water overnight
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 4 cloves garlic
- 1 red chilli
- 3 Tablespoons dark brown sugar
- 3 Tablespoons dark soy sauce
- 1 mandarin juice
- 2-3 additional mandarins, halved
- 1 Handful fresh coriander leaves, chopped for garnish
Prepare glaze by placing all ingredients into a Thermomix bowl and blend 10 sec/speed 10.
Pour over the prawns and allow to marinate for 2 hours.
Brush BBQ or flat grill plate with oil and heat on a medium heat until just smoking.
Cook prawns and serve sprinkled with coriander and additional marinade.
Grill a couple of mandarin halves cut side down and serve on the side.