Seafood Skewers & Parmesan Sweet Potato Wedges

If you are a seafood and cheese fan this should be right up your street. As you have already noticed I like diversity in my meals, so this time around I thought I would tantalize your imagination and taste buds with this amazing seafood recipe. So if you like pretty much anything that comes out of the sea you will thoroughly enjoy this.

Seafood Skewers & Parmesan Sweet Potato Wedges
Seafood Skewers & Parmesan Sweet Potatoes Wedges –

Makes 2 portions

200g uncooked king prawns
200g of fresh cleaned and chopped octopus
1 large sweet potato
1 large free range egg
3 garlic cloves
1 lime juiced
100g natural yoghurt
1 handful of fresh mint
½ cup of breadcrumbs
75g of grated parmesan cheese
8 bamboo skewers (pre-soaked in water for at least 20 mins)

Place your seafood into a bowl with the juice of one lime and the minced garlic cloves and marinade for around 20 mins. Now add boiling hot water to a sauce pan and boil your sweet potato for 5 mins on high heat. When it had cooled down peel it and cut into wedges.

Whisk your egg with a bit of water, then coat the wedges in egg and then breadcrumbs and place on baking tray. Place in a preheated oven at 180 degrees Celsius and cook until golden on both sides. Now add your grated parmesan cheese on one side and leave in the oven for an extra 5 minutes.

For your seafood use the skewers to make seafood kebabs and place on the griddle pan (I used my George Forman). Cook all the way through for around 5 mins on each side.

While the seafood is cooking place the yoghurt and the fresh mint in a food blender and blitz until smooth. Everything is ready now so you can bring all your ingredients together, plate up and enjoy.


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