Prawn and Asparagus Skewers with Lemon and Dill Sauce

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 6

INGREDIENTS

SKEWERS
1 bunch asparagus
12 small wooden skewers
1 kg green prawns, peeled
30 g butter
1 garlic clove, crushed
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SAUCE
1 Tbsp cornflour
375ml can CARNATION Light & Creamy Evaporated Milk
1 egg yolk
salt & pepper
2 Tbsp lemon juice
2 tsp French mustard
1 Tbsp chopped dill

METHOD

SKEWERS

1. Cut asparagus into 3cm lengths. Arrange alternately on skewers with prawns.
2. Heat butter in frying pan, add garlic, cook 30 seconds, add prawn and asparagus skewers, cook 3 minutes until prawns turn pink, remove from pan, arrange on serving plate.

SAUCE

1. Add combined cornflour and CARNATION Light & Creamy Evaporated Milk to a frying pan, bring to boil stirring, simmer 1 minute.
2. Remove from heat, stir in remaining ingredients, serve with prawn and asparagus skewers.

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