Chilli and Lime Mini Skewers with Hot Honey

Serves 2

Ingredients

• 165g pack fresh tiger prawns

• 1 lime, zest and juice

• 1 garlic clove, finely chopped

• 1 red chilli, finely chopped

• ½ tbsp olive oil

• 75ml honey

• ½ tbsp crushed chilli seeds

• ½ tbsp cider vinegar

• Salt and pepper

Method

Drain the prawns of any juices and dry on some clean kitchen paper.
Place half the lime zest, half the lime juice, garlic, chilli and olive oil into a small bowl and mix well.
Add the raw prawns, stir to fully coat, then cover and place in a fridge for 30 minutes.
Make the hot honey dressing by placing the honey and crushed chilli seeds into a small pan.
Gently heat until bubbling, remove from the heat, stir and leave to infuse for 10 mins.
Add the cider vinegar to the honey, stir again and strain through a small sieve into a clean jar.
Thread the marinated prawns onto 6 mini skewers (approx 13cm).
Heat the Solo SnackMaster, once hot, place 3 of skewers onto the bottom plate and close the lid.
Cook for 1-2 minutes, remove and place onto a warmed plate. Season with a little salt and pepper and drizzle with the honey dressing.
Repeat with the remaining 3 skewers