Marinated Dill Tiger Prawns
For 20 portions
- 30 raw tiger prawns
- 20g chopped dill
- 5 tbsp olive oil
- juice of half a lemon
- juice of half a lime
- salt & pepper
- 30 cocktail sticks
Combine the dill, olive oil, lemon & lime juice, salt and pepper.
Plunge the tiger prawns into boiling water, then stir and cook for 2 to 3 minutes until pink.
Drain & cool, then add to the dill marinade, cover and place in the fridge for an hour.
Thread the prawns onto cocktail sticks and bring up to room temperature before serving.