Name: Seafood kebabs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 (920g) cuttlefish hoods; 8 (360g) uncooked medium king prawns; 4 (440g) white fish fillets, halved lengthways; 1/2 cup fresh mint leaves, loosely packed; 1/2 cup fresh coriander leaves, loosely packed; 1 cup (80g) bean sprouts; 40 gram baby asian salad greens; Chilli dressing; 2 long green chillies, chopped finely; 2 caster sugar; 1/4 cup (60ml) lime juice; 2 tablespoon fish sauce; 2 clove garlic, crushed; 2 tablespoon vegetable oil; 1 tablespoon fresh coriander finely chopped

Ingredients

8 (920g) cuttlefish hoods

8 (360g) uncooked medium king prawns

4 (440g) white fish fillets, halved lengthways

1/2 cup fresh mint leaves, loosely packed

1/2 cup fresh coriander leaves, loosely packed

1 cup (80g) bean sprouts

40 gram baby asian salad greens

Chilli dressing

2 long green chillies, chopped finely

2 caster sugar

1/4 cup (60ml) lime juice

2 tablespoon fish sauce

2 clove garlic, crushed

2 tablespoon vegetable oil

1 tablespoon fresh coriander finely chopped

Method

1.Cut cuttlefish hoods down one long side to open out. Score inside of hood in diagonal pattern, fold hood in half with scored-side facing out. Thread lengthways onto eight skewers.

2.Shell and devein prawns, leaving tails intact. Thread lengthways onto eight skewers.

3.Thread fish, lengthways, onto eight skewers.

4.Make chilli dressing. Combine ingredients in screw-top jar, shake well.

5.Combine herbs, sprouts and asian greens in medium bowl, drizzle with a quarter of the dressing.

6.Place kebabs on oven tray, pour remaining dressing over kebabs, turn to coat in dressing. Cook kebabs on heated oiled grill plate (or grill or barbecue) until seafood is cooked through.

7.Serve kebabs with salad.

We used flathead fillets for this recipe. You need to soak 24 bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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