Billy Law’s Chorizo & Prawn Skewers


Garlic prawns and chorizo are two favourite Spanish tapas snacks. We call this combination ‘surf-and-turf on a stick’ — it’s a match made in heaven! 

• 20-25 small bamboo skewers
• 500g raw prawns, peeled and deveined, tails left on
• 3 garlic cloves, roughly chopped
• 1 red chilli, roughly chopped
• 1 lemongrass stalk, roughly chopped, white part only
• 2 tablespoons olive oil
• 2 chorizo sausages, cut into 1 cm thick slices
• a few lemon wedges

1 Soak the bamboo skewers in water for 10 minutes. Combine the prawns, garlic, chilli, lemongrass and olive oil in a bowl, then cover and place in the refrigerator to marinate for at least 30 minutes.
2 Wrap a prawn around a slice of chorizo, then insert a skewer through the prawn and chorizo to secure them together. Repeat with the rest of the prawns.
3 Preheat a barbecue hotplate or frying pan and cook the prawns for 1 minute on both sides, or until the prawns are cooked. Squeeze over some lemon juice before serving.

Recipe courtesy of Billy Law, extracted from Have You Eaten


The site for those with a gluttonous appetite for food and travel.

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