Prawn and Asparagus Skewers with Lemon and Dill Sauce

  • cooking time
    10 m
  • calories per serve
    270 cal
  • serves
    6
12
small wooden skewers
1 bunch
asparagus (180g)
1 kg
green king prawns peeled
1 tbsp
cornflour
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
1
egg yolk
2 tbsp
lemon juice
2 tsp
french mustard
1 tbsp
chopped fresh dill
30 g
butter
1 clove
garlic crushed

Method

  1. Soak skewers in hot water for 10 minutes. cut asparagus into 3cm lengths. arrange alternately on skewers with prawns.

  2. Blend cornflour with 2 tablespoons NESTLÉ CARNATION light & creamy evaporated milk; add to a medium saucepan over medium heat with remaining milk; bring to the boil, simmer 1 minute, stirring constantly. remove from heat, stir in yolk, lemon juice, mustard and dill; keep warm.

  3. Heat butter in a large frying pan over medium heat; add garlic, cook 1 minute. add skewers, cook 2 minutes per side or until prawns turn pink. remove and arrange onto serving plates; serve with lemon and dill sauce.

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