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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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thai skewers Ingredients:
300 g tuna (or cod fillet, boned and skinned) |
200 g raw prawns |
75 g spring onions, chopped |
30 g thai curry paste |
2 g grated fresh ginger |
2 tsp fish sauce |
1 tbsp soy sauce (handful chopped fresh coriander) |
150 ml sweet chili sauce |
2 tbsp lime juice, plus wedges to serve (10 skewers) |
Directions:
1. Blend the cod, prawns, spring onions, curry paste, ginger, fish and soy sauces and coriander in a food processor until broken down but not smooth.
2. Using slightly wet hands, shape this mixture evenly into 20 oval-shaped fish cakes. Thread each 1 onto the end of the skewers.
3. Preheat the grill to medium. Brush a grill rack with a little oil and put the fish cakes on it in one straight line. Lay a piece of foil across the bare sticks to stop them from burning. Brush the fish cakes with the remaining oil and pop under the grill for 10 minutes, turning halfway through, until cooked through and golden. Transfer to a serving platter.
4. To barbecue: Preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.
5. Meanwhile, mix the sweet chilli sauce and lime juice and serve as a dipping sauce, with lime wedges.
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