Make your own Thai marinade to make these seafood skewers extra special.


  • 12 green prawns
  • 600g thick white boneless fish, cut into 3cm cubes
  • 12 scallops
  • 1/3 cup fresh lime juice
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon peanut oil
  • 2 teaspoons brown sugar
  • 1/3 bunch coriander, washed, dried


  1. Soak skewers in a shallow dish of cold water for 30 minutes. Drain.
  2. Meanwhile make marinade: Combine juice, sauces, oil and sugar in a bowl. Add finely chopped coriander roots and leaves. Mix well. Cover. Refrigerate until required.
  3. Peel and devein prawns, leaving tails intact. Thread prawns, fish and scallops onto skewers. Arrange in a ceramic dish. Pour over 3/4 cup marinade. Turn to coat. Cover and refrigerate for at least 1 hour.
  4. Remove skewers from marinade. Preheat a barbecue plate on high heat until hot. Reduce heat to medium-high. Cook skewers, basting with marinade, for 1 to 2 minutes each side, or until cooked through. Serve.