Squid & prawn skewers
By Esther Clark
Make our sizzling seafood skewers on a barbecue and add your favourite marinade. We have ideas for three flavour-packed glazes
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Prep:10 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 74
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fat 1g
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saturates 0g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 0g
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salt 0g
Ingredients
- 150g raw king prawns
- 250g cleaned squid
- your chosen glaze (optional)
Tip
Lime, soy & peanut glazeWhisk 2 tbsp light brown soft sugar and 3 tbsp light soy sauce together in a pan. Bring to a simmer and cook for 2-3 mins. Remove from the heat and whisk in 2 tbsp smooth peanut butter, 50ml water and the zest and juice of 1 lime. PER SERVING: 99 kcals, fat 4g, saturates 1g, carbs 13g, sugars 12g, fibre 1g, protein 2g, salt 1.6gPiri-piri glaze
Combine 100ml piri-piri sauce, 3 tsp ground cumin and 100ml maple syrup in a pan, bring to the simmer and cook for 5 mins, or until slightly thickened and syrupy. PER SERVING: 88 kcals, fat 2g, saturates none, carbs 17g, sugars 16g, fibre none, protein 1g, salt 1.7gSticky honey & harissa glaze
Whisk 3-4 tbsp rose harissa paste, 1 tbsp red wine vinegar, 6 tbsp honey and 2 tbsp olive oil together in a small bowl until fully combined. Set aside until ready to use. PER SERVING: 148 kcals, fat 6g, saturates 1g, carbs 23g, sugars 22g, fibre none, protein none, salt 0.2gMix and match
Our glaze recipes are for eight skewers. Try mix and matching them with our halloumi or pork skewers.
Method
Peel the king prawns and cut the cleaned squid into 3cm pieces, then thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze, then, when the flames have died down, cook for 2 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the rest of the glaze and cook for another 1 min on each side until charred and sticky.
