SWEET CHILLI PRAWN KEBABS
12 Medium tiger prawns
50ml sweet chilli saus
50ml vegetable oil
25ml soy sauce
25ml sesame oil / olive oil
Salt and pepper to taste
How to
Rinse the prawns but keep them whole. Lay each
prawn flat on the work surface and insert a wooden
skewer lengthwise through each.
Mix the marinade and baste the prawns while grilling it
over high heat on the braai or under the grill for 2-3
minutes.
Season with salt and pepper
Serve immediately with fresh lemon wedges and crisp
potato wedges.
Chef Susina’s tip
To make this dish easier to eat, the prawns can be
cleaned and wrapped with bacon before it is grilled.
TRADITIONAL SOSATIES
1kg cubed beef fillet
1 green pepper cut in blocks of ±3cm x 3cm
16 whole dried apricots
20ml masala spice mix
20ml BBQ mix
100ml olive oil
30ml lemon juice, fresh if possible
Kebab sticks soaked in water
2 onions finely chopped
1 chilli finely chopped
Salt and pepper to season
How to
Mix all the ingredients in a large bowl, work the mixture to ensure that all the items are covered with the
marinade and let it marinade for at least one hour.
Insert the cubes of meat, apricots and green peppers
alternately on a skewer.
Grill for two minutes on each side.
Recipes provided by Susina Jooste, the director of The Private Hotel School. For further information about
short courses or full time qualifications in food or hospitality management,
contact Susina at [email protected]
or visit their website: www.privatehotelschool.co.za