Prawn and Paneer Skewers

Spot Prawn season. It’s here, and it’s only here for a few short (but mighty tasty) weeks (approximately 80 days).

I have a soft spot for these little gems of the sea, and it’s not just because they are sweet, with a delicate flavour and texture or because they are ridiculously easy to cook. No, my soft spot for these guys is because they are available within a few miles of my home. They are genuinely sustainable and are caught using traps and long lines. What more could an outspoken critic of eating local want in her seafood? I can literally buy them off the back of a boat if I could find them before everyone else does, but I tend to head to my local seafood shop instead. Buying from local merchants in an effort to spread my money around makes me feel like I can do something, even something small, to help the local economy.

Although these fine specimens may not be available in your area, this recipe could be used with any locally available prawn or large shrimp. I’d beg you not to use Asian produced tiger prawns, but instead, I’ll just point you in the direction of some very good information on the subject. See SeaChoice for more information.

On another note, this baby is on it’s way in the next two weeks and I just want to make sure you all know that. I am trying very hard to make sure there are recipe ready to go for when I am indisposed. My Momma is here and she’s cooking up a storm, so look forward to some down home cooking (Jambalaya! Ribs!) coming soon!

Prawn and Paneer Skewers

Yield: 2 Servings
Prep Time: 15-20 minutes
Cook Time: 15 minutes

For the Skewers:

1 Tbsp white miso paste
1 Tbsp Japanese mayonnaise
1 Tbsp seasoned rice vinegar
1 Tbsp Dijon
1 clove garlic, minced or grated
Fresh ground pepper, to taste
12 fresh spot prawns, heads removed, deveined and peeled

1. In small bowl combine miso, Japanese mayo, rice vinegar, Dijon, garlic and pepper. Stir in prawns, making sure to coat evenly. Set aside to marinate for 30 minutes or more.

2 Tbsp white miso paste
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar
Fresh ground pepper, to taste
250 g Paneer, cut into large cubes

1. In a small bowl, combine the miso, sesame oil, rice vinegar and pepper. Toss in the paneer to coat and set aside for 30 minutes or more.

To assemble skewers:

1. Thread cheese and prawns onto skewers*, alternating between the two until none remain.
2. Grill over a medium hot flame until done (about 4 minutes).
3. Serve over salad.

*If using wooden skewers, be sure to soak for 30 minutes prior to cooking to prevent burning.

For Salad:

3 cups baby spinach leaves
12 gem tomatoes (or other cherry or strawberry tomatoes)
4 Brown crimini mushrooms
small handful of thinly sliced red onions
12 stalks grilled asparagus, woody ends removed **

1. Directly on plates, distribute spinach evenly, followed by the tomatoes, mushrooms and onions.
2. Lay grilled asparagus over top, followed by skewers. Serve with dressing of your choice.

** To make grilled asparagus: Preheat oven to 500°F. Place asparagus stalks on heat proof baking pan, pour on a little oil and salt and pepper, roll them around to coat and roast for about 10 minutes. Stir every minute or so to prevent burning.