Miniature Prawn Kebabs

450 g/1 lb cooked, Impeded prawns
4 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon soy sauce
1 x 2.5 cm/1 inch piece fresh root ginger, peeled
and grated
It teaspoon cumin seeds, lightly ground
freshly ground sea salt
freshly ground black pepper
3 spring onions, green tops only, shredded
diagonally
1 small bunch fresh parsley, finely chopped
6 lemon wedges, to garnish

Peel the prawns (keep the heads and shells to make soup or stock) and put into a deep dish.

Mix together the olive oil, lemon juice, soy sauce, ginger and cumin, then pour over the prawns. Stir to coat, cover and then leave to marinate for at least 1 hour (preferably unchilled as the flavours should be allowed to develop). Turn them once or twice during this time.

About 20 minutes before serving, put 12 bamboo skewers into water to soak. Sprinkle the prawns with a little salt and pepper, then thread them on to the soaked bamboo skewers €” about 5 per skewer. Cook under a hot grill for 4 to 5 minutes, turning the skewers halfway through and basting with a little of the marinade.

Make a bed of the shredded onion tops and chopped parsley on 6 small plates, and arrange the skewers on top. Serve with the lemon wedges. SERVES 6