24-48 peeled prawns, depending on size
8 wooden kebab skewers
150 g unsalted butter
1/2 dl dry white wine
Juice and zest of 1 untreated lime
1 tsp Dansukker Brown Sugar Dry
1 tbsp grated onion
Parsley or coriander
To make the seasoned butter, mix together the butter, wine, lime, brown sugar and onion with an electric whisk.
Thread the prawns on the kebab sticks. Brush the prawns with seasoned butter and place in the fridge for an hour, then grill them for one minute on each side.
Put the prawn kebabs on heated plates with the remaining seasoned butter, lime wedges and parsley or coriander. Serve immediately.
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