You can make these by the truckload, individually wrap them, and store them in the freezer.

Take care that the prawns don’t overcook and become rubbery; test by slitting one open to see if the meat is opaque. Brush with butter and serve with the salad.

Heat a non-stick grill pan and grease with some oil. Place the prepared skewers and fry from all sides till golden brown. Serve hot.

A simple yet fabulous adaptation of a popular crab dish from Kerala.