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- > Prawn and Vegetable Brochettes
20 min
(Serves 4)
Prawn brochettes:
- 8 cooked prawns
- 1 zucchini
- 8 wooden skewers
Sweet and sour sauce:
- 1/3 cup orange juice
- 5 Tbsp. wine vinegar
- 5 Tbsp. Grand Marnier® liqueur
- 2 Tbsp sugar
Vegetable brochettes:
- 1 carrot cut first into thin slices, then into squares
- 8 small pieces of cauliflower
- ½ cucumber, cubed
- 4 cherry tomatoes
- 8 wooden skewers
Orange sauce:
- 3 egg yolks
- ¼ cup yogurt
- 6 Tbsp. orange juice
- Zest of 1 orange, finely grated
- 8 mint leaves
- 2/3 cup oil
- 4 Tbsp. Grand Marnier® liqueur
- ¼ cup ketchup
- Using a vegetable peeler, cut the zucchini into thin strips.
Wrap each strip around a prawn. Attach each with a skewer.
- Bring all ingredients to the boil in a saucepan and pour over the prawn brochettes. Let marinate for at least 1 hour then strain.
- Arrange 4 pieces of each vegetable on a skewer.
- Blend all ingredients together. Season with salt and pepper. Serve sauce with the brochettes.
