Scallop and Prawn Kebabs with Chilli and Lime Wild Rice
By OcadoLife
Published on 25 April 2022
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.Time and servings
35 minsTotal time
4Servings
25 minsPrep time
10 minsCooking time
Ingredients
- 150 g of basmati and wild rice
- 2 tsp of sunflower oil
- 200 g of scallops
- 2 tbsp of fish sauce
- 1 lime, juiced and zested
- 1 tsp of caster sugar
- 3 tbsp of fresh coriander, chopped
- 1 red chilli, deseeded and chopped
- 215 g of king prawns
Method
Step 1
For the rice: cook the rice according to the packet instructions then drain thoroughly.Step 2
Mix the lime juice and zest with the fish sauce, caster sugar, coriander and chilli, then add to the rice. Toss to mix.Step 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.