Main course
Grilled prawns marinated in Zucchi Sinfonia extra virgin olive oil and coriander, with strawberry chutney
4
people
5 minuts
(cooking time)
15 minuts
(total time)
Difficulty
Easy
Ingredients
king prawns | 12 |
lemon | 1 |
fresh coriander | 1 bunch |
apple | 1 |
strawberries | 250 g |
spring onions | 1 bunch |
garlic | ½ clove |
brown sugar | 150 g |
chilli pepper | 1 |
salt |
Instructions
Peel and dice the apple. Wash the strawberries thoroughly and cut them into small pieces. Transfer the fruit to a bowl. Grate the lemon rind and ginger onto it. Add the sugar, the vinegar, the spring onions (cut into round slices) and the chopped garlic. Stir and leave to marinate in the fridge for a couple of hours, then transfer to a saucepan and place on the heat. Cook slowly for about an hour, until the consistency is right. Add the sliced chilli pepper and leave to cool.
Clean the prawns and rinse in running water. Squeeze the juice from the lemon and form an emulsion with it and the extra virgin olive oil. Add the prawns, a few leaves of coriander torn into large pieces and a pinch of salt. Leave to marinate for about 30 minutes.
At the end of the marinating time, place a griddle plate on a burner to heat. Drain the prawns thoroughly and place on skewers to form kebabs. Cook the kebabs on the griddle plate for 4-5 minutes and serve with the chutney.
Clean the prawns and rinse in running water. Squeeze the juice from the lemon and form an emulsion with it and the extra virgin olive oil. Add the prawns, a few leaves of coriander torn into large pieces and a pinch of salt. Leave to marinate for about 30 minutes.
At the end of the marinating time, place a griddle plate on a burner to heat. Drain the prawns thoroughly and place on skewers to form kebabs. Cook the kebabs on the griddle plate for 4-5 minutes and serve with the chutney.
