Prawn skewers with shallot chutney

Name: Prawn skewers with shallot chutney
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 250 g Shallots; 1 chili pepper; 50 ml Red wine vinegar; 75 g demerara sugar; 7-10 Tbsp Salt; 1 large fig; 32 (à 20 g; without head, in shell) raw prawns; 3 TABLESPOONS Oil; 1/2 bunch Thyme; 7-10 Tbsp Pepper; 16 wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

250 g Shallots
1 chili pepper
50 ml Red wine vinegar
75 g demerara sugar
7-10 Tbsp Salt
1 large fig
32 (à 20 g; without head, in shell) raw prawns
3 TABLESPOONS Oil
1/2 bunch Thyme
7-10 Tbsp Pepper
16 wooden skewers

Directions

1
Peel and finely dice the shallots. Cut the chilli pepper lengthwise, remove the seeds. Chop the pod finely. Boil up shallots, chilli, vinegar, sugar and salt in a small pot. Boil down for about 20 minutes while stirring.
2
In the meantime, clean, wash and eighth. Halve the fig pieces. Peel prawns, except for the tail fin, and remove the intestines. Wash the prawns and dab them dry. Heat the oil in a large frying pan and fry the prawns for 4-5 minutes, turning them over.
3
Take out and season with salt. Wash the thyme, dab dry and pluck the leaves from the stalks. Add thyme 5 minutes before the end of cooking time. Season the chutney with salt and pepper and let it cool down a little.
4
Put 2 prawns and 1 fig on 1 skewer. Add the shallots and chutney.