Mediterranean prawn brochettes TheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Marinade: 10 minutes
Cooking time: 3 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:66.3 kcal
Proteins:1.7 g
Fats:5 g
Carbohydrate:5.3 g
Fibers:2 g
Sugar:1.9 g
Cholesterol:0 mg
Sodium:25.4 mg
Calcium:23.1 mg
Energy:327 kcal
Proteins:8.2 g
Fats:24.8 g
Carbohydrate:26.2 g
Fibers:9.9 g
Sugar:9.2 g
Cholesterol:0 mg
Sodium:125.2 mg
Calcium:114.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
24
medium sized mediterranean prawns
1
small cauliflower
2
slices smoked bacon 1cm thick
5
dessert spoon sesame oil
le guérandais ground salt with seaweed
freshly ground black pepper
**For the sauce
1
white onion
2
chives
1/2
garlic clove
1/2
green espelette chili
1
small tomato
1
lime
2
sprigs flat parsley
2
dessertspoon oil
le guérandais ground salt with seaweed
freshly ground black pepper
METHOD
- Rinse the prawns and pat dry. Remove the heads.
- Trim the cauliflower and cut into small sprigs. Rinse and drain. Slice into regular strips 1cm thick (12 slivers will be enough). Lay out on a plate. Drizzle over 3 dessertspoons of sesame oil. Add a pinch of Le Guérandais Ground Salt with Seaweed and the freshly ground black pepper. Leave to marinate for around 10 minutes.
- Cut the smoked bacon into 12 large, regular cubes.
Preparing the sauce
- Rinse and chop the parsley. Peel and chop the onion, chives, garlic clove and tomato. Slice the chili. Place all in a large bowl. Season with salt and pepper.
- Crush together, gradually adding the lime juice, oil and 25cl sparkling water. Cover and leave to infuse until it is completely cold.
Finishing and cooking
- Meanwhile, place onto each brochette: 1 Mediterranean prawn, 1 bacon cube and 1 strip of cauliflower, spearing through the middle of each item. Brush each brochette with the remaining sesame oil.
- Grill the Mediterranean prawn brochettes on a bed of very red embers for about 3 minutes, turning them halfway through the cooking. Serve with the sauce.
