Food News, with Amanda Killelea

TIGER PRAWN, BACON AND AVOCADO KEBABS

8 rashers of lean bacon, with the rinds removed

2 large avocados, stoned, peeled and cut into chunks

12 raw tiger prawns, peeled

8 spring onions

2 tbsps olive oil

1 tbsp dark soy sauce

1 garlic clove, crushed

Coarse salt

STRETCH the bacon rashers on a board with the blade of a knife. Cut each one into three and wrap a piece around a cube of avocado.

Thread the avocado onto skewers with the prawns and spring onion (cut down to the bulbs).

Mix together the oil, soy sauce and garlic and brush over the kebabs.

Light the barbecue and cook the kebabs for six to eight minutes, turning regularly and brushing with the oil mixture until the prawns are pink and the bacon cooked.

Sprinkle with sea salt and serve with a leafy salad and rice.