Kick off your carefree Christmas lunch with these tasty seafood skewers.
- Make Lime hollandaise: Combine lime rind, lime juice, peppercorns and 2 tablespoons cold water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, until liquid is reduced to 1 tablespoon. Strain mixture through a fine sieve into a medium heatproof bowl. Cool for 10 minutes. Whisk egg yolks into lime mixture. Set bowl over a medium saucepan of simmering water (see note). Whisk mixture over heat for 2 to 3 minutes or until thickened. Remove bowl from heat. Gradually whisk in melted butter in a thin, steady stream, whisking constantly until sauce is thick and creamy.
- Thread prawns and salmon alternately onto skewers. Thread one lime wedge onto the end of each skewer. Season.
- Heat a greased barbecue hot plate or chargrill on medium-high heat. Cook skewers for 2 to 3 minutes each side or until prawns are pink in colour and cooked through. Serve skewers with hollandaise.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set