Chef Manager Housien Koussan and Deputy Vice-Chancellor (Research) Professor Sakkie Pretorius are turning up the heat up in your kitchen.

Wine recommendation
Sakkie says: “There are several decent matches for these spicy prawn skewers. I recommend either a Riesling or Semillon Sauvignon blanc from Margaret River in Western Australia. For those who prefer red, try a pinot noir from Tasmania, Victoria’s Mornington Peninsular or Ashton in South Australia’s Adelaide Hills.”

Prawn skewers with lime, chilli and coriander

Ingredients
36 green prawns, peeled and deveined (tails intact)
2 fresh limes, zested and juiced
1 long red chilli, seeds removed and finely chopped
½ bunch fresh coriander, chopped
1 ½ tbsp vegetable oil
Pinch of sea salt
Cracked black pepper

Method
Soak 12 long bamboo skewers in cold water for at least 30 minutes.

Combine the oil, lime juice and zest, freshly chopped chilli and coriander in a large bowl. Add the prawns and toss to coat in the mixture, then cover and leave to marinate in the fridge for 30 minutes.

Preheat a chargrill pan or barbecue on medium-high heat. Thread three prawns onto each skewer and grill for two minutes each side or until just cooked. Serve with your favourite spring salad or as an addition to your weekend barbecue.

Chef’s Tip: To cook the perfect prawn
Make sure your hotplate is almost smoking hot before you start cooking. If the plate isn’t hot enough the prawns will stick and result in a soggy mess.

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