Wednesday, June 19, 2013

I can imagine extra firm tofu or chicken or duck meat, fresh fish working well with this wonderful sounding Ethiopian recipe!

Serves 4.
  • 1 tbs pomegranate molasses
  • 1 tbs olive oil
  • juice of 1 lemon
  • 2 cloves garlic, crushed
  • 2 tsp sugar
  • 16 raw king prawns, shelled and deveined
  • 2 bell peppers, chopped
  • salt
Mix together molasses, and next 4 ingredients.  Season with salt and add prawns.  Toss gently and chill, covered, for 2 hours.
Heat grill.
Thread prawns on skewers, alternating with peppers.  Grill 3 minutes per side, basting with leftover marinade.  Serve immediately.

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