Recipes

Lemon Brandy Squid and Prawn Skewers by Kate Gibbs

INGREDIENTS:

  • 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.