King prawn kebab
Kebabs are often known as mince skewers using lamb, veal or chicken. We have made a delicious variation of that featuring king prawns, prepared on the Big Green Egg! In addition, our chef has developed a very simple technique to create these mince skewers. Discover this method in the recipe below.
Planning to serve this delicious snack at a party? Prepare the skewers in advance, so all you need to do is grill them in your kamado. The easiest way to do this is on the Cast Iron Satay Grill. This Big Green Egg accessory is specially designed for grilling skewers, so the sticks will not burn.
INGREDIENTS
KEBAB
1 shallot
2 cloves of garlic
500 g peeled Argentinean king prawns
1 egg yolk
3 tbsp panko breadcrumbs
½ tbsp cornflour
1 tbsp sambal manis
1 tsp madras curry powder
SAUCE
2 spring onions
1 sprig of coriander
200 ml sweet chilli sauce
IN ADVANCE
For the kebab, peel and chop the shallot and garlic. Combine all kebab ingredients in a food processor, seasoning with salt and pepper to taste. Blend until finely minced. Spoon the mixture into a piping bag and refrigerate for 30 minutes to set.
Cut a 2 cm opening at the tip of the piping bag filled with king prawn mince. Insert a satay skewer into the openingand gently squeeze the bag while at the same time pulling back the skewer. This is an easy way to make kebabs. Place on a tray and make the rest of the kebab in the same way. Refrigerate for 30 minutes to set.
For the sauce, cut the spring onions into thin rings. Pick the leaves from the sprig of coriander and chop finely. Mix the spring onion and coriander into the sauce.
PREPARATION
Ignite the charcoal in the Big Green Egg. Preheat it, along with the Cast Iron Satay Grill, to 200°C.
Place the first batch of kebabs on the grill. Close the EGG lid andgrill the kebabs for about 3 minutes on each side.Repeat with the remaining kebabs. Serve with the sauce.
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