Vietnamese-style prawn and squid skewers
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- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Healthy
These delicious, fragrant seafood skewers are served banh mi-style in baguettes with lots of tasty garnishes.
Ingredients
For the Vietnamese-style prawn and squid skewers
- 10 raw tiger prawns, peeled
- 2 medium squid, cut into thick rings
- 4 garlic, finely chopped
- 1 tbsp ginger paste
- 2 tsp turmeric
- ½ tsp black pepper
- 2 limes, juice only
- ½ tsp palm sugar
- 2 Thai red chillies, finely chopped
- 4 tbsp fish sauce
- 1 tbsp vegetable oil
For the dipping sauce
- 90ml/3fl oz lime juice
- 50ml/2fl oz fish sauce
- 3 tbsp palm sugar
- 2 Thai red chillies, sliced
To serve
- 2 small French baguettes, split
- 2 tbsp roasted and chopped peanuts
- 1 tbsp chopped coriander
- sriracha
- mayonnaise
Method
To make the Vietnamese-style prawn and squid skewers, add all the ingredients to a medium bowl and mix well. Marinade for 10 minutes.
Preheat the grill to high. Skewer together and grill on both sides for a couple of minutes. This will take 2–3 minutes, turning over halfway through.
To make the dipping sauce, mix all of the ingredients together in a small bowl.
Serve with the dipping sauce in a small bowl. Spread the Mayo and siracha onto the baguette, remove the fish from the skewers and place inside the bread. Top with the nuts and the coriander.
