Surf & Turf on a lemongrass skewer with grilled corn on the cob and ratatouille

Surf & Turf on a lemongrass skewer with grilled corn on the cob and ratatouille

Preparation

Cut the beef fillet into 8 pieces, halve the prawns and skewer alternately on the lemongrass. Sear on both sides on the Tepan cooktop. Cut the corn on the cobs into 8 slices and also grill on all sides. Cut the peppers, courgette, red onion and aubergine and sweat in olive oil with the finely chopped garlic. Season with thyme, salt and white pepper to taste. Serve garnished with rocket and Parmesan.

_K_10_10_fire___water_Surf__n___Turf_Zutatenbild_Druck.jpg
_K_10_10_fire___water_Surf__n___Turf_Druck.jpg
  • 1
  • 2
  • 500 g organic beef fillet
  • 4 wild prawns (Carabineros)
  • 4 lemongrass stalks
  • 2 corn on the cobs
  • 1 red pepper
  • 1 yellow pepper
  • 1 courgette
  • 1 red onion
  • 1 aubergine
  • ½ garlic clove
  • Fresh thyme
  • Salt, white pepper
  • Rocket and Parmesan to serve

Send shopping list