Prawn & Pineapple Kebabs

So quick and easy check out our video to see just how easy

Serves two : pre prep to marinade 10 mins + 2 – 4 hours marinade time : 10 – 15 mins cooking time

You will need:

kebab sticks/skewers – wok or fry pan – oven and tray with wire rack

Ingredients

  • A small mixed packet of sugar snap peas & baby sweetcorn
  • 1 purple onion
  • 1 packet of fresh egg noddles for two
  • 1 ripe extra sweet pineapple
  • 8 – 10 large tiger prawns
  • Olive oil
  • 100g Chef Bernie’s Sweet Pepper & Ginger Sauce
  • Salt & Pepper to taste

Method 2-4 hours pre cooking:

  1. Rinse off the prawns, devein if necessary
  2. Marinade the prawns in enough of the sweet pepper & ginger sauce to cover the prawns for 2 -4 hours beforehand
  3. Place covered in the fridge.

To cook

  1. Slice up the pineapple into bite size chunks
  2. Turn the oven on to 200 ℃
  3. Wash & chop the veg you are going to use
  4. Put together your kebabs and pop into your hot oven
  5. Put a slug of olive oil in your fry pan or wok, heat well
  6. Flash cook your veg
  7. Toss in your fresh noodles and heat through add more sauce
  8. Take out your kebabs plate up and serve immediately

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