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Ingredients

Method

  • STEP 1

    Peel the king prawns and cut the cleaned squid into 3cm pieces, then thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze, then, when the flames have died down, cook for 2 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the rest of the glaze and cook for another 1 min on each side until charred and sticky.

RECIPE TIPS
LIME, SOY & PEANUT GLAZE

Whisk 2 tbsp light brown soft sugar and 3 tbsp light soy sauce together in a pan. Bring to a simmer and cook for 2-3 mins. Remove from the heat and whisk in 2 tbsp smooth peanut butter, 50ml water and the zest and juice of 1 lime. 
PER SERVING: 99 kcals, fat 4g, saturates 1g, carbs 13g, sugars 12g, fibre 1g, protein 2g, salt 1.6g

PIRI-PIRI GLAZE

Combine 100ml piri-piri sauce, 3 tsp ground cumin and 100ml maple syrup in a pan, bring to the simmer and cook for 5 mins, or until slightly thickened and syrupy. 
PER SERVING: 88 kcals, fat 2g, saturates none, carbs 17g, sugars 16g, fibre none, protein 1g, salt 1.7g

STICKY HONEY & HARISSA GLAZE

Whisk 3-4 tbsp rose harissa paste, 1 tbsp red wine vinegar, 6 tbsp honey and 2 tbsp olive oil together in a small bowl until fully combined. Set aside until ready to use. 
PER SERVING: 148 kcals, fat 6g, saturates 1g, carbs 23g, sugars 22g, fibre none, protein none, salt 0.2g

MIX AND MATCH

Our glaze recipes are for eight skewers. Try mix and matching them with our halloumi or pork skewers.

Recipe from Good Food magazine, June 2020

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