Chorizo and prawn skewers

Chorizo and prawn skewers

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

Garlic prawns and chorizo are two of my favourite Spanish tapas snacks. I like to call this combination ‘surf-and-turf on a stick’ — it’s a match made in heaven! These are a perfect summertime nibble, washed down with some cold beer. Throw another prawn on the barbie, love!

Ingredients

Quantity Ingredient
20-25 small bamboo skewers
500g raw prawns, peeled and deveined, tails left on
3 garlic cloves, roughly chopped
1 red chilli, roughly chopped
1 lemongrass stalk, roughly chopped, white part only
2 tablespoons olive oil
2 chorizo sausages, cut into 1 cm thick slices
a few lemon wedges

Method

  1. Soak the bamboo skewers in water for 10 minutes. Combine the prawns, garlic, chilli, lemongrass and olive oil in a bowl, then cover and place in the refrigerator to marinate for at least 30 minutes.
  2. Wrap a prawn around a slice of chorizo, then insert a skewer through the prawn and chorizo to secure them together. Repeat with the rest of the prawns.
  3. Preheat a barbecue hotplate or frying pan and cook the prawns for 1 minute on both sides, or until the prawns are cooked. Squeeze over some lemon juice before serving.
Tags:
Have
You
Eaten
Billy
Law
Table
for
Two
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again