Yield: 1 Servings
|10 ounces||Unpeeeled prawns|
|2||Cloves garlic crushed|
|2 teaspoons||Fresh ginger, sliced|
|Watercress to garnish|
Remove the head and main body shell from the prawns, leaving on the tail shell. Melt the butter, add the garlic and ginger and allow to stand 5 mins. over a low heat. Thread the prawns onto short wooden skewers securing the head and tail. Place on a baking tray and pour over the flavoured butter. Place under hot grill for 1 min. turning the kebabs once. Arrange watercress on a serving dish. Place kebabs on the watercress and pour over the juices. Serve with crusty bread.
Posted to rec.food.recipes by ynnuf@... (Doreen Randal) on Feb 18, 94.