This simple recipe uses hot red Thai curry paste and coconut milk to add a spicy taste to fresh prawns (shrimp and scallops). This is a great recipe for a barbecue for grilling. Ensure that the prawns and scallops are fresh and are high quality. The combination of mixed prawns on skewers provides a nice contrast in taste and texture.
Heat the olive oil in a medium size pan over moderate heat. Add the caster paste and sugar and fry while stirring until the mixture begins to caramelize. Then, slow add the coconut milk, while mixing. Increase the heat and bring the mixture to the boil. Then, lower the heat to medium and simmer until the mixture reduces and thickens. Set the sauce aside to cool.
Take a pair of skewers and add a prawn, then a scallop and so on to fill the skewer space. Using two skewers stops the items rotating when being cooked. Make more skewers until all the prawns and scallops have been used.
Put the skewers in a shallow tray and pour the coconut sauce mixture onto the scallops and prawns.
Grill the skewers on a barbecue or flame grill for about 6 minutes on each side, until just cooked through. Serve garnished with fresh wedges of lime.
Thai sauce highlights the smoky taste of the grilled prawns (shrimp)
Grilled scallops are delightful when served with prawns on skewers or separated and added to other dishes
Both the scallops and prawns from the kabobs can be added to grilled meat for a 'Surf and Turf' combination