I always find that seafood tastes great when cooked on a barbecue. My salmon & prawn kebab recipe is no exception! Full of delicious Asian flavours and so aromatic, this dish will go down a treat with your family and friends!
Not only are salmon and prawns tasty but they are protein rich and both packed with vitamins. Pak Choi (also known as Bok Choy) pairs perfectly with the flavours of the skewer marinade. Your children will be sure to eat it all up as they'll have lot's of fun eating the noodles & skewers! Serve with a side of my Avocado & Grapefruit Salad or some tasty Corn on the Cob for a delicious summer meal!
Makes 4 servings
Ingredients
800g salmon fillets, boned, cut into chunks
16 raw prawns, peeled, deveined, tails intact
5cm piece fresh ginger, finely grated
150ml rice wine
150ml soy sauce
½ tsp five-spice powder
200g egg noodles
600g pak choi, leaves separated
8 wooden skewers
Method
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In a large bowl, mix together the ginger, rice wine, soy sauce and five-spice. Stir in the salmon chunks and prawns, ensuring they are well coated in the marinade. Cover and place in the fridge for at least 2 hours.
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Thread the salmon and prawns on the skewers. Reserve the excess marinade for later.
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Preheat your BBQ to above 200°C or medium to high heat. Cook in batches on a lightly oiled grill for about 4-5 minutes on each side.
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Meanwhile, prepare your noodles according to pack instructions.
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Place the reserved marinade in a saucepan and bring to a boil. Reduce the heat to a simmer and add in the pak choi. Cover and cook for about 2 minutes.
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Serve the skewers on a bed of noodles and pak choi.
Weaning & Storage
Suitable for babies 12 months +
For more delicious recipes, check out Baby & Family Recipe Book 2nd Edition. Its packed with over 50 pages of weaning advice and over 100 recipes your whole family will love!
