Scallops & Tiger Prawn Skewers on the Braai/BigGreenEgg

I hope that you are all keeping well and braaiing along with me in this wonderful weather that we have in the UK. Who said that you can’t cook outside all year round lol. This week I'm keeping on the white meat theme just so that your body has a chance to recover from all that red meat. So I'm going to try a Thai inspired recipe thats simple and tasty.

SERVES 4 : PREP : 15MINS : MARINATE 1HR : COOK TIME : 8-15MINS

Marinade for Skewers:

1 tsp Sunflower or Vegetable Oil.
½ Small white onion, finely grated.
1 tbsp Fresh root ginger, finely grated.
150ml Canned coconut milk.
2 tbsp Chopped fresh coriander.

Ingredients for the Skewers:

24 x Fresh Scollops.
24 x Fresh or Frozen uncooked Tiger Prawns.
400g x Freshly cooked and steamed tastic rice.
2 x Fresh spring onions chopped.
2 x tbsp Fresh coriander chopped.
8 x bamboo stick skewers.

Method for making Skewers marinade:

To make the marinade, heat the sunflower oil in a small frying pan. Add the fresh ginger and onions and fry for 4 mins until they are just sofened but not browned.
Add the coconut milk and bring to the boil. Boil rapidly for 5 mins or until its reduced to the consistency of single cream.
Remove from the heat and leave to cool. Once cooled stir in the coriander and pour into a shallow dish.
Add the prawns and the scallops, mix and leave to marinade for 1hr in the fridge.
Take out of the fridge and skewer alternately on to the bamboo sticks, ready to cook.

Method for cooking the Skewers:

Preheat the Braai to 300°C (570°F).
Pre soak your skewers for at least an hour before hand, this will stop them from burning.
Braai the skewers over moderate/hot coals, or grill in the oven, turning occasionally, for 10-15 minutes, or until cooked. On the BigGreenEgg, believe it or not, you only need to cook them for 3-4 mins on each side. The heat is so intense that it cooks then quickly but leaves them so moist and tender. Serve with some Tastic rice and a fresh salad and there it is, a fantastic taste of the sea with a twist.

I love to hear what you think about what iIm cooking on the braai so please feel free to leave your thoughts in the comment area below. Enjoy and until next week take care, Larry.