Recipes

Hot Chilli Seafood Skewers

Serves:4

Preparation time:15 mins

Cooking time:20 mins

These delicious Chang's Hot Chilli Sauce skewers are easy to make with just the right amount of heat from the sauce. Served with a butter lettuce and mango salad it's the perfect summer meal for entertaining. Whilst the skewers are baked in the oven, they would taste delicious grilled on a barbecue as well. To make the meal gluten-free you can use Chang's Gluten Free Fried Noodles and serve with gluten-free wraps.

Ingredients:

2 firm white fish fillets (swordfish or ling are best)
16 raw peeled prawns
¼ cup
Chang's Original Hot Chilli Sauce 280ml1 (150g) bag of butter lettuce
1 mango
6 baby cucumbers
¼ cup
Chang's Crispy Noodle Salad DressingHandful of Chang's Original Fried Noodles (or Chang's Gluten Free Fried Noodles for a gluten-free option)

To serve:

Handful of coriander leaves
Wraps (or gluten-free wraps), optional

Method

Preheat oven to 200C. Place the wire rack on the top shelf. Line a large baking tray with baking paper.
Cube fish into bite-sized pieces. Thread fish and prawns onto skewers – we used small skewers that hold 3 pieces of seafood.
Baste the seafood skewers with Chang's Original Hot Chilli Sauce and place on the paper-lined baking tray. Bake for 15-20 minutes, the prawns and the fish should be opaque in colour and gently caramelised.
Meanwhile, arrange lettuce on a serving platter. Cut mango into cheeks and slice into ribbons, using a large spoon scoop out the flesh and spread over the salad leaves. Finely slice baby cucumbers, spread them over the salad. Dress the salad with Chang’s Crispy Noodle Salad Dressing and sprinkle with a handful of Chang’s Fried Noodles.
Remove skewers from the oven and transfer to a serving plate.
Garnish the salad and the skewers with a handful of fresh coriander leaves. Serve with wraps, if desired.