We were lucky enough to go back to Exeter for a week over graduation and so of course we decided to get creative again. Sadly (but we weren’t really that sad!) the weather was great and it was too hot to be stuck in the kitchen. We decided to venture out into our student garden with some fresh seafood (previously marinated) and a disposable barbecue, and we were very very pleased with the result, and a bit annoyed with ourselves that we hadn’t thought of it before!
Camilla and Emily
200g Raw peeled king prawns
6 squid tubes or 200g squid rings
6 tbsp soy sauce
4 tbsp olive oil
2 cloves garlic, crushed
Juice 1 lime
1. If using squid tubes, cut them up into roughly 1″/2 1/2cm rings. Place the squid along with the prawns in a flat bowl, cover with remaining ingredients ensuring the marinade is mixed and the seafood is evenly coated. Cover the marinated ingredients with cling film and place in the fridge for at least an hour. (The longer, the better).
4. Cook the seafood on the BBQ for about 4 minutes each side making sure they are cooked all the way through-the prawns should be pink throughout.
4. So we could use the remaining marinade for a sauce we brought it to the boil in a saucepan and served it on the side. We served our skewers with a soy sauce and lime cous cous with tomatoes and spring onions and a green salad.
As you can see we decided to treat ourselves to a scallop each as well!