Whether it's with family or gathering with friends and companions, barbecue is an essential food for any party. This time, we'd like to share a recipe for pan-grilled U.S. potato and prawn veggie skewers with Thai sauce, perfect for both potato lovers and those who especially love prawns among seafood.
Prep Time – 20 minutes
Cooking Time – 15 minutes
Total Time – 35 minutes
Potato Type – Frozen Potato
Number of Servings – 3
Cooking Method – Grilled
Dish – Main Dish
Cuisine Type – Asian Food
Ingredients
- U.S. Frozen Wedges – 300 grams
- Prawns – 150 grams
- Bell Peppers (yellow, green, red) – 3 pieces (one of each)
- Cherry Tomatoes – 10 pieces
- Lettuce (for garnish) – a small amount
- Carrot (for garnish) – 1 piece
- Olives (for garnish) – 3 pieces
- Lemon – 1 piece
- Coriander, finely chopped – 1 tablespoon
- Garlic, finely chopped – 1 tablespoon
- Fish Sauce – 2 tablespoons
- Lemon Juice – 2 tablespoons
- Sugar – a small amount
- Seasoning Powder – a small amount
- Water – a small amount
- Fried Vermicelli (for garnish) – a small amount
Step-by-Step Cooking Instructions
1. Put the prawns into boiling water and immediately remove them. Then add coriander, chili, and seasoning powder, and marinate to taste.
2. Cut the U.S. Frozen Wedges into square shapes for skewering.
3. Cut all three colors of bell peppers into square shapes as well, and marinate them together with the cherry tomatoes. Then carefully thread the prawns, vegetables, and potato pieces onto skewer sticks in a visually appealing arrangement of colors.
4. To make the Thai Sauce, finely chop garlic, coriander, and green and red chilies, then add fish sauce, lemon juice, and a little sugar, and season to taste with a spicy flavor.
5. Heat a grilled pan on the stove, add a little oil, and grill the skewers. Then bake in the oven at 180°C for about 3 minutes until nicely colored and fragrant.
Plating
Line the plate with lettuce, place the grilled skewers on top, and serve garnished with the spicy Thai Sauce and vegetables.
Chef Moe Moe Khaing
