Fear not, the prawns and beef are skewered separately for these surf-and-turf skewers.
Fragrant, tender and super easy to make, these skewers are just the thing for your summer entertaining repertoire.
- 24 large raw prawns (shrimp), peeled, with tails left intact
- 300 g (10½ oz) rump or sirloin steak, thinly sliced across the grain
- bamboo skewers, soaked in cold water
- 300 ml (10 fl oz) coconut milk
- 2 lemongrass stalks, white part only, finely chopped
- 6 makrut lime leaves, finely chopped
- 2 long red chillies, finely chopped
- 2 tsp grated palm sugar
- 1 lime, zested and juiced
- 2 tbsp fish sauce
- 1 tbsp kecap manis
- 2 tbsp peanut oil
- cucumber slices
- mint leaves
- lime wedges
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour
1. To make the marinade, combine the coconut milk, lemongrass, makrut lime leaves and chilli in a small saucepan over low heat and simmer uncovered for 10 minutes. Set aside to cool to room temperature.
2. Transfer to a food processor along with the palm sugar, lime zest and juice, fish sauce and kecap manis. Process until well blended. With the motor running, add the oil in a thin, steady stream until incorporated.
3. Divide the marinade between two large bowls, adding the beef and prawns to each separate bowl. Toss well to coat.
4. Thread the prawns and beef onto separate skewers, threading the prawns lengthways. Cover and refrigerate for 1 hour.
5. Preheat a barbecue grill to high and lightly grease with oil.
6. Cook skewers for 1–2 minutes each side or until just cooked through.
7. Serve with cucumber, mint leaves and lime wedges.
Recipe from Feed The Man Meat (Smith Street Books).