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Nutrition: per serving

  • kcal132
  • fat1g
  • saturates0g
  • carbs21g
  • sugars14g
  • fibre1g
  • protein12g
  • salt1.29g
    low

Method

  • step 1

    Alternate prawns and tomatoes onto 8 skewers until all are filled. Lay the skewers in a shallow tray or baking dish. Mix the Fiery guava or sweet chilli dipping sauce with the lime juice and thyme leaves, then pour over the skewers. Leave in the fridge to marinate for 30 mins.

  • step 2

    Place the prawns onto a baking tray and pop under a hot grill or over the barbecue for about 10 mins, turning and basting occasionally. Once cooked, serve with an extra pot of Fiery guava sauce for dipping.

Recipe from Good Food magazine, August 2009

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.6 out of 5.6 ratings

rosieadams30

A star rating of 4 out of 5.

Really lovely, but next time I would marinate the prawns before putting them on the skewers, maybe I used the wrong dish to marinate them in, but as we put them into a already packed fridge, I think some of the prawns may have missed out.

tc1980

A star rating of 1 out of 5.

I made this with sweet chilli and served with a crunchy salad as a supper. Quick and easy, but I didn't really enjoy them

Frantic Flapjack

A star rating of 4 out of 5.

Very easy to make and tasted lovely. Served with rice and salad. I also made some halloumi and tomato skewers for a veggie, but these didn't do so well. The best thing to do with these I think is to grill first and then use the sauce as a dip.

krissyb avatar

krissyb

A star rating of 4 out of 5.

Nice and quick and easy to make, my friends really enjoyed them. I used sweet chilli as couldn't find the other sauce.

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