be inspired

Lemon brandy squid and prawn skewers by Kate Gibbs


- Finely grated zest ½ lemon
- Juice of 1 lemon (1/3 cup)
- 1 tbs honey
- ¼ cup extra virgin olive oil
- ½ garlic clove, crushed
- 2 tbs brandy
- 500g baby squid, tentacles attached, cleaned and cut into 3cm pieces
- 400g local prawns, heads and shells removed, tails attached
- lime wedges to serve
- sweet chilli sauce to serve (optional)

Method :

1. Soak 20 wooden skewers in water for 1 hour. Meanwhile, combine lemon zest and lemon, honey, oil, garlic and brandy in a bowl, add squid and prawns and marinate 30-40 minutes. Weave squid and tentacles on to skewers, then skewer prawns lengthways.

2. Heat a chargrill or barbecue until hot, then cook prawns and squid until just done, about 2-3 minutes, turning when slightly browned. Baste with marinade.

3. Serve on a platter with lime wedges and sweet chilli sauce for dipping, if liked.



Posted by Stud Park on 11 October 2016 within Food
Sign up or login to the Stud Park VIP Club