Salmon, lime and prawn skewers
10/1/2005
Use a pair of clean tweezers to remove fine pin bones from salmon. 500g fresh salmon fillet 6 limes 1 teaspoon dried coriander leaves 1 teaspoon turmeric 1 teaspoon ground ginger 1 teaspoon paprika ½
Ingredients
| 500 g | Boneless salmon fillets |
| 6 | Limes |
| 1 tsp | Turmeric |
| 1 tsp | Ground ginger |
| 1 tsp | Paprika |
| ½ tsp | Iodised salt |
| 24 | Raw prawns |
| 2 tbsp | Oil |
| 1 tsp | Coriander leaves |
Ingredients
| ¼ cup | Tahini |
| ¼ cup | Lime juice |
| 2 tbsp | Soy sauce |
| 1 tbsp | Sesame oil |
| 2 tsp | Brown sugar |
Directions
- Remove any pin bones and skin from salmon. Cut salmon into 2cm pieces. Cut limes into quarters.Mix coriander, turmeric, ginger, paprika and salt together.
- Sprinkle spice mixture over lime quarters. Thread a piece of salmon, a lime quarter, two prawns and another lime quarter on to a skewer. Continue with remaining skewers in the same way.
- Brush or spray skewers with oil. Grill turning often for one to two minutes. Serve with dipping sauce.
To prepare the dipping sauce:
- Combine tahini, lime juice, soy sauce, sesame oil and brown sugar together.
Wine Match
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