Monkfish and Prawn Kebabs with Coconut
recipe has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
tablespoons of olive oil
1 finely chopped onion
1 teaspoon of grated fresh ginger
100ml coconut milk
fresh chopped coriander
400g peeled prawns
8 cherry tomatoes
2 tablespoons grated coconut
a frying pan, add the olive oil, onion and ginger
and cook until the onion is soft.
the coconut milk and bring to the boil. Reduce the
heat and cook for a further 5 minutes.
to cool, sprinkle with coriander and transfer to a
the monkfish, cut into chunks, and prawns to the dish
and stir well to ensure an even coating. Cover and
leave to marinade for 10 minutes.
up the kebabs placing the monkfish and prawns alternatively
on the skewer, finishing with one cherry tomato on
on a grill or barbecue for a few minutes each side
until the fish is cooked and continue to coat with
the marinade during cooking.
gently toast the coconut in a pan and then roll the
cooked kebabs in the coconut to finish.
Makes: 8 approximately
with permission of Orce