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This recipe belongs to 'Barbecue Brilliance'

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Bbq Prawn Skewers with Tempura-battered Aubergine

Added on Mon Jan 14 2008

Views 461

The Basics

• Dish: Main Course
• cuisine: English
• Serves: 1
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 30 mins

Ingredients

•  For the tempura-battered aubergine
• 300ml vegetable oil for deep frying
• 100g plain flour
• 150ml cold sparkling water
• 2 baby aubergines sliced into 1cm/½in rounds
•  For the skewers
• 2 baby pak choi
• 2 king prawns peeled and deveined
• 1 tbsp vegetable oil
• ½ lime cut into wedges

Method

1. For the tempura-battered aubergine, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Place the flour in a bowl and whisk in enough sparkling water to make a smooth batter.
3. Dip the aubergine slices into the batter to completely coat, shaking off any excess, then place carefully into the hot oil. Deep fry for 3-4 minutes, or until crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
4. For the skewers, heat a griddle pan. Thread a pak choi and a prawn onto a bamboo skewer, then repeat with another skewer. Drizzle the skewers with vegetable oil and place in the hot griddle pan. Cook for 1-2 minutes on each side, or until the prawns are cooked through.
5. To serve, place the skewers on a plate with the aubergine and garnish with lime wedges