Prawn kebabs with litchis recipe
Solo Viognier with Prawn kebabs with litchis recipe
Preparation : 30 minutes
Cooking : 5 minutes
Prawn kebabs with litchis recipe details
For 4 people
24 fresh or tinned litchis
12 large prawns
3 soup spoonfuls of balsam vinegar
Salt and pepper from the mill
12 wooden kebab sticks
1. With fresh litchis, peel and remove the stone without damaging the fruit. Drain tinned litchis in a colander for an hour.
2. Shell the prawns leaving the tail.
3. Sprinkle with salt.
4. 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.
5. On each kebab, stick a litchi followed by a prawn, positioned lengthwise, and end with another litchi.
6. Heat the pan again and deglaze with the balsam vinegar. Place the kebabs in the pan and complete cooking over a medium heat until the prawns have lost their transparency but no more.
7. Remove from the stove, salt and pepper.
Download recipe - Prawn kebabs with litchis recipe
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