Craven Craft Lager Prawns

09 November 2016

Prawn, Red Pepper and Butternut Skewer with a Sweet Chili Sauce

Ingredients per skewer:

1 prawn, deveined and shelled
1 cube red pepper
1 cube butternut


Preheat oven to 180⁰C

  1. Peel the butternut and cut into cubes, about 1,5cm x 1,5cm.
  2. Place the butternut cubes in an oven dish, sprinkle with oil, salt and pepper, and mix through. Roast in the oven until cooked.
  3. De-seed the red pepper and cut into cubes. Fry off in a hot pan with salt and pepper until just soft to the touch and the skin slightly blackened.
  4. Dry and season the prawns with salt and pepper.
  5. Heat some oil in a pan until almost smoking. Add the prawn meat. Cook on both sides until the meat has a good golden, brown colour and firm to the touch.
  6. Arrange the ingredients on a skewer after cooling.


Sweet Chili Sauce:

3 garlic cloves, peeled
2 hot red peppers (jalapeno, serrano, thai, cayenne, etc.)
½ cup sugar
¾ cup water
¼ cup vinegar
½ tbsp salt
1 tbsp cornstarch
2 tbsp water


  1. Using a food processor, blend the garlic, chilies, sugar, water, vinegar and salt.
  2. Place the mixture into a saucepan and bring to boil until the peppers and garlic begins to soften.
  3. Mix the cornstarch and 2 tablespoons water into a slurry and whisk into the chili and garlic mixture. Bring to boil and cook for one minute.
  4. Let the mixture cool completely.


Pair our Craven Craft Lager with Prawn, Red Pepper and Butternut Skewers, served with a Sweet Chili Sauce.
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