Black tiger prawn and kingklip skewers

Black tiger prawn and kingklip skewers
Makes 5 skewers

Kingklip is classified as ‘orange’ by WWF’s Southern African Sustainable Seafood Initiative. This means that an increased demand could compromise a sustainable supply, so consumers should ensure that what they buy was legally and responsible sourced.

Cape Wine Braai Masters is a recipe book filled with braai ideas sourced from leading wine farms.

 

Per skewer:
300g fresh kingklip (or any firm white fish), skinned & pinned (fine bones removed)
5 black tiger prawns
5 bay leaves

Cut the kingklip into pieces, about 4x4cm. Slice the prawns down the back of the tail and remove the vein. Thread the kingklip, prawns and bay leaves onto skewers, alternating (and making sure that the skewer goes through the head as well as the tail of the prawns). Marinade the skewers for at least 3 – 4 hours.

Chilli & Orange Marinade
1 red chilli
2 whole oranges
1 tablespoon honey
1 tablespoon teriyaki sauce
50ml sunflower oil
Salt & coarse black pepper to taste

Slice the chilli down the centre, remove the pips and slice thinly widthways. Grate the oranges on the finest grater (try not to get any of the white pith into the grated orange). Add this to the chilli. Slice the oranges in half and squeeze the juice out through a sieve or colander. Add this to the chilli and orange zest mix, and then add the honey, teriyaki sauce and sunflower oil. Taste and season with salt and black pepper.

Brandy & apricot jam basting sauce
450g tin smooth apricot jam
100ml Brandy

Mix the ingredients together. For a more fiery taste, an extra chilli can be finely diced and added to the basting sauce.

Wine recommendation: Blaauwklippen’s White Zinfandel, is bone dry but with sweet fruit, the perfect foil for these skewers.

This recipe is an excerpt from Cape Wine Braai Masters, available in leading book stores from end November at a suggested retail price of R225.