Ingredients
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16 large raw prawnspeeled and deveined
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150g chorizosliced into 1 cm rounds
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1 tbsp olive oil
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8 bamboo skewerssoaked in water
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1 garlic clove
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10g fresh coriander
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10g fresh basil leaves
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2 tbsp toasted cashews
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1 tbsp lemon juice
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4 tbsp olive oil
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salt and pepperto taste
Directions
Smoky chorizo and juicy prawns grilled together on skewers, served with a punchy coriander and basil pesto. A bold, flavour-packed twist on classic yakitori.
Ingredients
| 16 large raw prawns | |
| 150g chorizo | |
| 1 tbsp olive oil | |
| 8 bamboo skewers | |
| 1 garlic clove | |
| 10g fresh coriander | |
| 10g fresh basil leaves | |
| 2 tbsp toasted cashews | |
| 1 tbsp lemon juice | |
| 4 tbsp olive oil | |
| salt and pepper |
Steps
|
1
|
Thread the prawns and chorizo alternately onto the soaked skewers. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. |
|
2
|
To make the pesto, blend garlic, coriander, basil, toasted cashews, lemon juice and olive oil in a small food processor until smooth. Season to taste and set aside. |
|
3
|
Attach the grill plate to the Panasonic Multi-Cooker. Press the BBQ button and press Start to preheat. |
|
4
|
Place the skewers on the grill plate and cook for 6-8 minutes, turning once, until the prawns are pink and cooked through and the chorizo is golden. |
|
5
|
Serve the skewers hot with generous spoonfuls of the coriander and basil pesto. |
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