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Recipe for :

Monkfish and Prawn Kebabs with Coconut

This recipe has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

Ingredients

2 tablespoons of olive oil
1 finely chopped onion
1 teaspoon of grated fresh ginger
100ml coconut milk
fresh chopped coriander
600g monkfish
400g peeled prawns
8 cherry tomatoes
2 tablespoons grated coconut

Method

  • Into a frying pan, add the olive oil, onion and ginger and cook until the onion is soft.
  • Add the coconut milk and bring to the boil. Reduce the heat and cook for a further 5 minutes.
  • Leave to cool, sprinkle with coriander and transfer to a dish.
  • Add 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.
  • Make up the kebabs placing the monkfish and prawns alternatively on the skewer, finishing with one cherry tomato on each.
  • Cook 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.
  • Meanwhile, gently toast the coconut in a pan and then roll the cooked kebabs in the coconut to finish.

Makes: 8 approximately

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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