Prawns Shaslik

Program: Top Grill Heater + Back Convection Heater Fan

Pre heat temp: 180°C | Pre heat time: 15 mins

Cook temp: 180°C | Cook time: 25 mins

Ingredients:

• ½ kg cleaned & de-veined prawns
• 1 yellow capsicum cut into cubes
• 1 green capsicum cut into cubes
• 1 tomato cut into cubes
• 2 onions cut into cubes

Ingredients for Marination:

• 3 tbsp olive oil
• ½ tsp dark soy sauce
• ½ tsp chili powder
• sweet chili sauce
• 2 tbsp schezwan sauce
• 1 tsp garlic powder
• 1 tsp lemon juice
• 1 onion, grated
• 1 tbsp coriander, chopped
• Salt to taste

Basting:

• 50 gms butter, melted
• 1 tbsp lemon juice

Accompaniment:

• 3 tbsp sweet chili sauce
• 1 packet shashlik sticks

Preparation:

1. Select the program & preheat oven to 180°C.
2. In the mean time, soak the shaslik sticks for at least an hour.
3. In another bowl, mix the ingredients for marinade and place aside.
4. Now add diced vegetables and clean de-veined prawns in the marinade, mix well and let this rest for 30 mins.
5. Now skew marinated capsicum, prawns, tomatoes, prawns and onion dices on the shaslik stick.
6. Repeat this sequence and leave 2 cm space on both ends of shaslik stick empty.
7. Line the baking tray with butter paper and arrange the skewed prawns and vegetable shaslik sticks.
8. Drizzle any leftover marinade on the sticks. Place the ready tray in oven to grill the shaslik sticks at 180°C for 25 mins at 3rd rack position.
9. During the baking process ensure application of basting mixture (melted butter + lemon juice) after a gap of every 5 mins.
10. After completion of 15 mins turn the shaslik sticks. Apply basting mixture and continue cooking for remaining duration.
11. Serve hot with sweet chili sauce with a dash of lemon juice.