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Home » Nutrition » Recipes »

Grilled Prawns with Apple-Fig Chutney

Apples and figs. Seems like a sinful combination, but here’s a pared-down version. Make a double batch and save the extra portion to top grilled poultry or to slather on toasted French bread to accompany a luncheon salad.

2 teaspoons grapeseed oil

1/2 small red onion, finely died

1/2 Gravenstein, granny smith, or other tart cooking apple, finely diced

2 tablespoons cognac vinegar or white wine vinegar

1/4 cup white wine or water

1/4 cup fig preserves

1 scant tablespoon fig molasses or sugar

12 medium sized prawns

Heat the oil in a medium sized skillet and add the onion. Stir over medium heat until softened, about 3 to 4 minutes.

Add the apple and remaining ingredients, except for the prawns. Stir frequently until the preserves melt. Continue cooking about 7 to 10 more minutes, until the chutney begins to thicken and the apples become tender. Serve hot or cold.

	Healthy Tip
	The sugar in chutney gives it a longer shelf life, providing the shelf is in your refrigerator. Keep tightly covered and the chutney will last four to five days.

Peel the prawns and make a slit down the back just deep enough to pull away the dark vein. Rinse thoroughly under cold water. Thread 3 prawns on metal or bamboo skewers. (Soak the bamboo skewers in ice water to prevent them from burning.

Grill or broil the prawns for 4 to 5 minutes or until they turn pink. Do not overcook or they will become rubbery. Serve with the Apple-Fig Chutney.

(Serves 4)

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