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Prawn and vegetable skewers
July 31, 2019
Easy
Prep: 30 minutes
- Brown the shallots in a pan with some olive oil and deglaze with white wine. Add the fish stock and cook for 15 minutes. Add the cream, coconut milk, vanilla seeds and the fennel seeds and cook for 4 to 6 minutes to reduce.
- Incorporate the butter in several stages with a whisk, strain the sauce and keep it warm. Mix the lime zest and olive oil in a bowl.
- Put the prawns, courgettes, onions and the cherry tomatoes on the skewers. Brush with the lime oil and season with salt and chilli.
- Grill the skewers 2 to 3 minutes on each side and serve with rice and the sauce.
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