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Sweet & Spicy Fruit Kebabs with Coriander Crepes

  • 1
  • Easy
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Recipe Ingredients

KEBABS
  • 2 pineapple, peeled
  • 4 nectarines, diced
  • 40g sugar
  • 1 chilli, finely chopped
  • 1 cup water, plus extra if need be
  • 10 kebab skewers
  CUSTARD
  • 100g flour
  • 2 egg yolks
  • 1 cup milk
  • 1 cup coconut cream
  • 1 tsp vanilla essence
  • 100g sugar
  CREPES
  • 40g flour
  • 1 egg
  • 350ml milk
  • 1 handful coriander
  • 2 tbsp sugar
  RASPBERRY REDUCTION
  • 1 punnet raspberries

Recipe Directions

  KEBABS
  1. Slice pineapples into 1cm rounds, then quarter. Put ¾ in a bowl with the nectarines.
  2. Place remaining pineapple in a pot with sugar, chilli and water and bring to the boil. Remove from heat and allow to cool. Pour the liquid over the fruit pieces in the bowl; marinade them while you make the custard.
  3. Alternating between pineapple and nectarine, skewer 5 or 6 pieces of fruit on each skewer.
  4. Grill, turning every few minutes.
  CUSTARD
  1. In a bowl, whisk flour and egg yolk until paste is formed; set aside.
  2. In a pot, bring milk, coconut cream, vanilla essence and sugar to a simmer; remove from heat. Whisk in flour and egg paste and return to heat. Whisk continuously while simmering. Once thickened, remove from heat and set aside.
  CREPES
  1. Mix flour, egg and milk to make a runny batter (add water if too thick).
  2. Heat a pan and fry small, thin crepes; set aside.
  3. Pan fry coriander with sugar until leaves are dry then flake into crumbs.
  RASPBERRY REDUCTION
  1. Using 5 or 6 tbsp of fruit marinade from the kebabs, bring raspberries to a boil. Stirring and mashing, create a raspberry reduction.
  2. Strain through a sieve.
  TO SERVE Sprinkle crepes with coriander sugar and serve with kebabs, coconut custard and raspberry reduction.    
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