Prawn and bacon kebabs

12 servings

Ingredients

Quantity Ingredient
3 kilograms Green prawns
2 eaches Heaped teaspoons bicarbonate of soda
750 grams Bacon, thinly sliced (the finest cutter on the machine)
250 grams Butter, melted
Freshly ground pepper
Lemons, cut in quarters, for garnish

Directions

SOURCE: AUSTRALIAN VOGUE WIN

Shell and de-vein the prawns and wash them in a bowl of cold water to which you have added 1 heaped teaspoon of bicarbonate of soda. Repeat washing process. Drain and dry on paper towels. Remove the rind from the bacon, cut each slice into two or three pieces and roll each prawn in a piece of bacon. Thread on metal skewer, leaving space between each for quicker cooking. Paint with melted butter, sprinkle with ground pepper, place on the barbecue and cook slowly. Turn frequently and paint with a little more butter now and again to keep them moist. Do not overcook or they will be dry and hard. Pass quarters of lemon for each person to squeeze over the prawns. To vary this use fresh scallops or pieces of coarse fish such as ling, wrap them in bacon and proceed the same way as for the prawns, The fish must be wrapped carefully as it tends to fall to pieces easily. Brush the fish with melted butter and a little lemon juice and salt and pepper before wrapping in bacon. You will need only 1½ kg of fish or 1 ½ kg of scallops as there is no wastage with shells.

Bon-Appetit, Exec.Chef. Magnus Johansson Submitted By SHERREE JOHANSSON On 09-28-94

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