Jalfrezi Prawn Skewers
Sharwood's Jalfrezi Simmer Sauce
lb (16-20 counts) shrimp, shelled
For the salad:
tbsp Sharwood's Hot Curry Powder
white cabbage, finely shredded
red onion, peeled and thinly sliced
cup vegetable oil
cup white wine vinegar
Place all the chopped vegetables in a large bowl.
Whisk together the curry powder, vegetable oil and white wine vinegar and pour over the chopped vegetables, mixing thoroughly.
Place the shrimps onto 6 bamboo skewers.
Griddle for 1-2 minutes until cooked.
Warm through the Sharwood's Jalfrezi Simmer Sauce and pour over the prawns, serving them alongside the salad.
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