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Sweet ‘n’ Sticky Prawn Skewers

Wednesday, 18 March 2020 / PUBLISHED IN Seafood,Snacks
Sweet ‘n’ Sticky Prawn Skewers

Our favourite sauce with prawns

Ingredients:

-12 green prawns de-veined
- 100ml Emelia’s Sweet Serendpity
- 4 wooden or metal skewers

Method:

In a medium size bowl add the Sweet Serendipity , place the prawns in the marinade, cover bowl with cling wrap and leave in fridge for 2-4 hours.
Thread 3 prawns onto a skewer and repeat process till all done.
Cook prawns either on the BBQ or a stove top grill plate, turn regularly to prevent sticking, skewers should only need a few minutes on each side.
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Hot ‘n’ Spicy Prawn Skewers

Wednesday, 18 March 2020 / PUBLISHED IN Seafood
Hot ‘n’ Spicy Prawn Skewers

Super Easy, Super Spicy

Ingredients:

-12 green prawns de-veined
- 4 tablespoons Emelia’s Asian Herb Sambal
- 4 wooden or metal skewers

Method:

In a medium size bowl add the Asian Herb Sambal, place the prawns in the marinade, cover bowl with cling wrap and leave in fridge for 2-4 hours.
Thread 3 prawns onto a skewer and repeat process till all done.
Cook prawns either on the BBQ or a stove top grill plate, turn regularly to prevent sticking, skewers should only need a few minutes on each side.
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Asian Infused Prawn Skewers

Wednesday, 18 March 2020 / PUBLISHED IN Seafood,Snacks
Asian Infused Prawn Skewers

Prawns, mango, ginger & lemongrass, YUM!

Ingredients:

- 12 large green prawns de-gained
- 4 tablespoons Emelia’s Ginger Dipping Sauce
- 4 tablespoons Emelia’s Thai Ginger Mango Chutney
- 4 wooden or metal skewers

Method:

In a medium size bowl mix Emelia’s Ginger Dipping Sauce & Emelia’s Thai Ginger Mango Chutney together, place the prawns in the marinade, cover bowl with cling wrap and leave in fridge for 2-4 hours.
Thread 3 prawns onto a skewer and repeat process till all done.
Cook prawns either on the BBQ or a stove top grill plate, turn regularly to prevent sticking, skewers should only need a few minutes on each side.
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Harissa Chicken Skewers

Tuesday, 17 March 2020 / PUBLISHED IN Chicken,Snacks
Harissa Chicken Skewers

Spicy Indian chicken

Ingredients:

- 500 grams chicken thigh fillets
- 125 grams natural yogurt
- 500 grams Emelia’s Harissa
- wooden / metal skewers

Method:

Dice the chicken thigh fillets into 2cm chunks.
In a medium size bowl mix together the yogurt & harissa, toss the diced chicken through the marinade, cover with cling wrap and let sit in the fridge for a few hours or overnight.
Place the marinated diced chicken onto skewers then cook under the grill, on the BBQ or in a hot fry pan with a bit of oil. Make sure you turn them regularly while cooking to prevent sticking or burning, continue to cook till cooked all the way through.
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