SEAFOOD KEBABS WITH CORIANDER AND CUMIN SAUCE

INGREDIENTS

30 ml Honey 600 g Firm white fish tsp Robertsons Ground Cumin 15 ml Freshly crushed ginger 45 ml Olive oil 18 Prawns, deveined and cleaned 30 ml Fresh lemon juice (for the sauce) 45 ml Fresh coriander leaves, finely chopped (for the sauce) Grated rind and juice of one lemon (for the marinade) 1 sachet KNORR Classic White Sauce 30 ml Fresh coriander leaves, chopped (for the marinade) Robertsons Salt and Pepper to taste

METHOD
1. Leave the prawns intact. Cut the fish into 4 cm cubes.

2. In a bowl combine the olive oil, lemon juice, ginger, honey and coriander. Season to taste. 3. Add fish and prawns, tossing gently to coat. 4. Thread the fish and prawns on to the skewers. 5. Braai or grill over medium heat until the fish is white and cooked through, basting regularly with the marinade. 6. In a jug prepare the KNORR Classic White Sauce by adding 250 ml of rapidly boiling water. 7. Stir in coriander, cumin and lemon juice. If sauce becomes too thick, stir in a little milk. 8. Serve the sauce with the kebabs.