King prawn dippers with spiced hazelnut butter recipe
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.
Ingredients:
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
Directions:
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.
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