500g monkfish, cut into chunks
180g pack raw jumbo king prawns
2 x 1g jars Bart Kaffir Lime Leaves
2 limes, very thinly slice
1 Waitrose Duchy Organic Ridge Cucumber, sliced
4 salad onions, sliced
½ red chilli, sliced
25g peanuts, chopped
FOR THE MARINADE
125g smooth peanut butter
½ x 400ml can coconut milk
1 large red chilli, deseeded and finely chopped
2 tbsp fish sauce
1. Prepare and light the barbecue or preheat a grill or griddle. Mix together all the marinade ingredients in a large bowl. Reserve half of the marinade in a separate bowl to serve as a dipping sauce. Add the monkfish and king prawns to the remaining half of the marinade and leave to marinate for 10 minutes. Meanwhile, soak the kaffir lime leaves in boiling water for 1 minute.
2. Thread the fish, prawns, folded lime slices and lime leaves alternately onto 8 metal skewers. Cook over a hot barbecue (grill or griddle) for 8-10 minutes, turning often, until thoroughly cooked. Serve with the reserved marinade for dipping, and with a salad of sliced cucumber, salad onions, chilli and chopped peanuts.