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6 bamboo skewers soaked in water for 30 minutes

12 Scallops

12 1½ x 1½ cm cubes Salmon

12 raw Prawns, peeled

Brandy Sauce

olive oil

1 Crayfish body

20g butter

1 tbspn tomato paste

20g flour

250ml cream

2 tsp brandy

½ tsp dill, freshly chopped

salt and pepper

  1. Melt butter and add the crushed Crayfish body and tomato paste. 
  2. Simmer for 15-20 minutes being sure not to burn the butter.
  3. Strain through a fine sieve, retaining the butter.
  4. Use this orange coloured butter to make a roux. Add cream, brandy, dill and seasoning.
  5. Cook slowly, allowing the flour to cook and the sauce to thicken.
  6. Prepare the kebabs and direct grill for 6-8 minutes on medium high heat.
  7. Serve kebab on rice or pasta with the sauce.

Recipe by Seafood NZ