Seafood kebabs with creamy crayfish & brandy sauce

40 minshere
Cooking method: Grill

Seafood kebabs with creamy crayfish & brandy sauce

40 mins
Cooking method: Grill



  • 6 bamboo skewers soaked in water for 30 minutes
  • 12 Scallops
  • 12 1½ x 1½ cm cubes Salmon
  • 12 raw Prawns, peeled

Brandy Sauce

  • olive oil
  • 1 Crayfish body
  • 20g butter
  • 1 tbspn tomato paste
  • 20g flour
  • 250ml cream
  • 2 tsp brandy
  • ½ tsp dill, freshly chopped
  • salt and pepper

Seafood used

Cooking method

  1. Melt butter and add the crushed Crayfish body and tomato paste. 
  2. Simmer for 15-20 minutes being sure not to burn the butter.
  3. Strain through a fine sieve, retaining the butter.
  4. Use this orange coloured butter to make a roux. Add cream, brandy, dill and seasoning.
  5. Cook slowly, allowing the flour to cook and the sauce to thicken.
  6. Prepare the kebabs and direct grill for 6-8 minutes on medium high heat.
  7. Serve kebab on rice or pasta with the sauce.

Courtesy Seafood NZ