King prawn and monkfish lime kebab

Serves: 4

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Total Time: 31

Prep Time: 25

Cook Time: 6

• 225 gram(s) peeled raw king prawns, deveined
• 550 gram(s) monkfish fillet (from sustainable stocks), cubed
• juice of ½ lime
• 1 clove(s) garlic, crushed
• 2 tablespoon(s) chilli oil
• 2 tablespoon(s) teriyaki sauce
• 2  limes and 1 lemon, each cut into 8 wedges
• finely chopped and deseeded green chilli, spring onion curls and flat-leafed parsley
• deep-fried noodles, to serve (see Cook's tip below)

Method

1. Put the prawns and monkfish in a bowl. Combine the lime juice, garlic, chilli oil and teriyaki sauce and pour over. Stir to coat and leave for 1 hour. If using wooden skewers, soak eight in water for 30 minutes.
2. Remove the seafood from the marinade and thread on the skewers interspersed with lime and lemon wedges.
3. Heat a grill. Cook the kebabs for 3 minutes, turning once and brushing with marinade. Garnish with chilli, spring onion and parsley, and serve with the noodles.
4. Cook's tip For the noodles, soak 175g egg noodles in boiling water for 10 minutes; drain and dry. Deep-fry until golden.

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