| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 10 | oz | Unpeeeled prawns |
| 3 | oz | Butter |
| 2 | Cloves garlic crushed | |
| 2 | ts | Fresh ginger, sliced |
| Watercress to garnish |
INSTRUCTIONS
Remove the head and main body shell from the prawns, leaving on the tail shell. Melt the butter, add the garlic and ginger and allow to stand 5 mins. over a low heat. Thread the prawns onto short wooden skewers securing the head and tail. Place on a baking tray and pour over the flavoured butter. Place under hot grill for 1 min. turning the kebabs once. Arrange watercress on a serving dish. Place kebabs on the watercress and pour over the juices. Serve with crusty bread. Posted to rec.food.recipes by ynnuf@yetti.amigans.gen.nz (Doreen Randal) on Feb 18, 94.
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