- 8 spring onions
- 16 raw prawns, peeled
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tsp fresh parsley, finely chopped
- 1 tbsp pine nuts
- Top and tail the spring onions and chop each into 3 pieces. Thread a piece of onion onto a wooden skewer, followed by a prawn, another piece of onion, another prawn and a final piece of spring onion. Repeat until you have 8 skewers.
- Stack the skewers into the Lku pot, resting the ends in the slotted sides, and sprinkle with salt. Put on the lid, place in the microwave and cook at full power for 1½ -2 minutes (the cooking time given is for an 800W oven ─ you may need to adjust the time accordingly).
- Leave the skewers to rest while you make the vinaigrette. In a bowl, mix together the olive oil, balsamic vinegar, parsley and pine nuts. Drizzle the skewers with the vinaigrette and serve straight away.
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