These skewers are a delicious finger food to eat with a partner. The hazelnut makes an interesting variation to a classic peanut satay. The prawns can also be cooked on a BBQ, though if doing so remember to soak the skewers for at least 20 minutes first in warm water to avoid setting them alight. Serves 2.
- 10 king prawn, peeled, tales left on
- 1 tsp hazelnuts, toasted
- 1 small green chilli, finely chopped
- 25g butter
- 1 tbsp olive oil
- 1 tbsp parsley, finely chopped
- 2 wedges lime
- 10 wooden skewers
Thread the prawns onto the skewers and place in the fridge to chill for an hour.
Grate half the hazelnuts and roughly chop the rest. Melt the butter in a small saucepan and add the nuts, parsley, chilli and seasoning.
Brush the prawns with oil and griddle in a hot pan for 2-3 mins on each side until pink.
Serve immediately with half the oil drizzled over the prawns and half reserved for dipping. Squeeze the lime juice over the prawns.