- 2 Tbsp groundnut oil
- 2 Dried red chillies
- 1 Small clove garlic, sliced
- 1 Large chicken breast, sliced
- 1 Courgette, halved lengthways and cut into slices on the diagonal
- 2-3 Spring onion, cut into 2cm chunks
- 16 Raw tiger prawns, peeled and de-veined
- 3-4 Tbsp sweet and sour dipping sauce
First make the infused chilli and garlic oil. Into a cold pan pour the groundnut oil. Crumble in the chilli and add the sliced garlic. Warm gently on a very low heat for a couple of minutes. Remove from the heat and allow to cool and infuse.
If not already made, make your salad dressing and dipping sauce at this point.
Place the chicken, prawns, courgette and spring onions into a bowl. Pour over the cooled infused chilli oil and mix well through. Cover and chill in the fridge until needed. (This can be done a few hours ahead of cooking).
Pre-heat your grill to its highest setting. Thread the chicken, prawns and vegetables onto the pre-soaked skewers so that each skewer has an equal quantity of ingredients. Sprinkle with salt.
Cook under the grill for a few minutes each side until almost cooked through. Remove from the grill and brush on the sweet and sour sauce. Grill for a few minutes more until cooked through and browned.
To serve, dress the salad in a bowl and then transfer to a large serving plate. Arrange the cooked skewers around the salad.