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Crumbed Fish & Prawn Skewers

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Fresh prawn skewers, a summer salad and the fruity flavour of avocado oil - a simple yet delicious combination. Get the recipe here.

Crumbed Fish & Prawn Skewers


For the skewers:
1 packet fish nuggets
1 cup large raw tiger prawns, shelled, tail left on, deveined
Extra Virgin Avocado Oil
Sea salt
1 medium courgette, ribboned [you can use a potato peeler to do this]

For the salad:
1 avocado
1 box Angel tomatoes 
A handful sweet basil leaves
A handful parsley, chopped roughly

For the dressing:
1 tbsp manuka honey
Juice of 1 lemon
2 tbsp Extra Virgin Avocado Oil


  • Heat oven to 200°C / 390°F fan grill
  • Defrost the fish nuggets and the prawns. Chop the the nuggets in half.
  • Build the skewers by layering nuggets, prawns and courgette ribbons. Place on a tray, sprinkle with salt and extra virgin avocado oil. Grill for 15-20 minutes until golden - turning half way through.
  • In a small bowl, mix honey, lemon juice, extra virgin avocado oil and salt.  
  • In a salad bowl mix together the tomatoes, avocado, basil, parsley and dressing.
  • Arrange the skewers on a large serving platter with the salad and serve with a pot of mayonnaise


Nutrition Facts

Servings 0

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