These Thai Prawn and Pumpkin Skewers are great for summer entertaining. You will find them light, fresh and with a zing of flavour. A perfect starter to any celebration menu.
800g kent pumpkin, peeled
16 medium green prawns, peeled, deveined (tails intact)
1 lime, quartered, thinly slices into triangles
1 1/2 tablespoons lime juice
1 1/2 tablespoons brown sugar
1 1/2 tablespoons fish sauce
1 long red chilli, finely chopped
Chopped basil to serve
1. Cut pumpkin into 16 small 5mm-thick wedges. Place pumpkin in a large micro-wave safe bowl. Cover. Microwave on high for 2 minutes or until just tender. Drain.
2. Thread 1 pumpkin wedge, 1 prawn and 1 lime triangle onto each skewer.
3. Combine lime juice, brown sugar, fish sauce and chilli in a bowl. Stir until fully combined and sugar is dissolved.
4. Preheat a greased barbecue plate or chargrill on high. Cook skewers, turning, for 2 – 3 minutes or until prawns are cooked. Transfer to a serving plate. Drizzle with dressing. Sprinkle with basil. Serve