Scallop and Prawn Kebabs with Chilli and Lime Wild Rice
Early summer sees us Brits emerge blinking into the sunlight, clutching the barbecue tongs. This recipe is great for enjoying outdoors when the sun shines, yet easy enough to cook indoors if the weather turns.
Instructions
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1
For the rice: cook the rice according to the packet instructions then drain thoroughly.
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2
Mix the lime juice and zest with the fish sauce, caster sugar, coriander and chilli, then add to the rice. Toss to mix.
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3
For the kebabs: thread the scallops and prawns onto skewers and brush with the oil. Grill for 2-3 minutes each side, until cooked through. Serve with the dressed rice and some salad leaves.
Ingredients
- 150g basmati and wild rice
- 2 tbsp fish sauce
- 1 lime, juiced and zested
- 1 tsp caster sugar
- 3 tbsp fresh coriander, chopped
- 1 red chilli, deseeded and chopped
- 200g scallops
- 215g king prawns
- 2 tsp sunflower oil
Serves 4
Total time required 35 mins
- Preparation time: 25 mins
- Cooking time: 10 mins
Recipe published with permission from OcadoLife magazine