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Preparation time: 60 minutes
Cooking time: 5 minutes
Ingredients (for 4 people) :
- 500g raw tiger prawns, peeled with tails left onMethod: To make the marinade, mix together all the ingredients and blend to a smooth purée using a hand blender. If you don’t have a hand blender, grind to a paste using a pestle and mortar.
- 250g cherry vine tomatoes
- 4 tbsp olive oil
- 1 large green sweet pepper, cut into 3cm chunks
- 2 red jalapeños, deseeded and cut into 1-cm pieces
- Watercress and toasted pita bread, to serve
For the marinade:
- 1 garlic clove, crushed
- 1 red chilli, deseeded and finely chopped
- 1 tbsp sesame oil
- 2 tbsps dark soy sauce
- Grated zest and freshly squeezed juice of 1 lime
- 2 tbsps dark brown sugar
For the fresh aïoli:
- 2 large egg yolks
- 4 very fresh garlic cloves, crushed
- 1 tsp Dijon mustard
- 150ml light olive oil
- Freshly squeezed juice of 1⁄2 lemon
Put the prawns in a sealable food bag and pour in the marinade. Seal securely. Shake vigorously and when all the prawns look well coated, refrigerate, still in the bag, for about 2 hours.
Put the tomatoes and half the olive oil in a small saucepan and gently warm for 5 minutes, or just long enough for the tomatoes to start to soften. Remove from the heat and let cool.
To make the fresh aioli, beat the egg yolks in a large bowl with a balloon whisk. Add the garlic and mustard and beat through. While beating the mixture, slowly add the olive oil in a thin, steady stream.
When all the oil has been added, the aïoli should have a smooth, velvety appearance. Add the lemon juice, season with salt and pepper and gently stir through. Refrigerate until needed.
Light your barbecue. Always do this in plenty of time to have built up a good bed of hot ashes or charcoal that have burnt down to a white glow with no visible flames. This normally takes about 45 minutes from lighting.
Take the refrigerated prawns out of the bag and place on a plate, reserving any remaining marinade. Thread the marinated prawns, tomatoes, sweet pepper and jalapeños onto the skewers in a repeating sequence and continue until all 8 skewers are filled.
In a small bowl, loosen the reserved marinade with 1–2 tablespoons of the remaining olive oil. Using a pastry brush, liberally coat the skewers with the marinade just before placing on the barbecue.
Cook for a couple of minutes on each side until the prawns turn pink and are cooked through. Serve with watercress, toasted pita bread and a good dollop of fresh aïoli.