Tropical Prawn Kabobs with Pineapple Mint Chutney
600g fresh or cooked Prawns, peeled leaving tails intact.
2 cups diced paw paw or mango
Fresh Basil leaves
Juice of 1 lime
Freshly ground pepper to taste
2 teaspoons basil or lemon myrtle seasoning
Chutney:
1&1/2 cups diced fresh pineapple.
2 tablespoons chopped fresh mint
2 tablespoons mint relish
1 small red chilli, seeded and finely sliced
1 tablespoon wine or cider vinegar
2 tablespoons orange juice
2 tablespoons finely diced red onion
Soak bamboo kabob skewers in water for 15-20 minutes to prevent burning. Thread prawns, paw paw and basil onto kabobs and place on a high sided dish. Sprinkle with the juice and seasonings and refrigerate for 20-30 minutes. Combine chutney ingredients and refrigerate until ready to use (This can be made the day before). Heat a grill or barbecue and cook kabobs until prawns are just cooked (too long and they won't be as tender and moist). Serve with the chutney spooned over or on the side and some crusty bread. Makes 6-8 kabobs.