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For 4 people
Preparation: 30 minutes
Cooking: 5 minutes
24 fresh or tinned litchis
12 large prawns
3 tablespoons of balsamic vinegar
Salt and crack pepper
12 wooden skewers

With fresh litchis, peel and remove the stone without
damaging the fruit. Drain tinned litchis in a colander for
an hour.
Shell the prawns leaving the tail.
Sprinkle with salt.
Heat the olive oil in a pan and cook the prawns quickly
with 30 seconds on each side. Remove, place in a
plate and leave them to stand for 2 minutes.
On each skewer, stick a litchi followed by a prawn,
positioned lengthwise, and end with another litchi.
Heat the pan again and deglaze with the balsamic
vinegar. Place the kebabs in the pan and complete cooking
over a medium heat until the prawns have lost their
transparency but no more.
Remove from the stove, salt and pepper.

I found this recette on SOLO
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