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Serves 6

12 bamboo skewers, soaked in water for 30 minutes
500g salmon or ocean trout fillets, skin removed, pin-boned and cubed
500g white fish fillets, skin removed, pin-boned and cubed
24 large scallops, roe removed
25 large raw prawns (shrimp), shelled and deveined, with tails intact

125ml (½ cup) olive oil
a pinch of dried chilli flakes
grated zest of 1 lemon
2 garlic cloves, thinly sliced
2 kaffir lime leaves, thinly sliced
1 red papaya, peeled, seeded and diced
½ lemongrass stem, white part only, very finely diced
1 red chilli, seeded, very finely diced
5 kaffir lime leaves, very finely sliced
a handful of mint leaves, torn
1 tablespoon fish sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons grated palm sugar

Thread the seafood onto the skewers, alternating with the salmon, white fish, scallops and prawns. Lay the seafood skewers flat in a flat shallow tray.

To make the marinade, combine all of the ingredients in a bowl. Pour over the seafood skewers, turning so they are well coated on all sides, then cover and refrigerate for 3 hours.

To make the salad, combine the red papaya, lemongrass, chilli, kaffir lime and mint in a large bowl. In a separate bowl, whisk together the fish sauce, lime juice and palm sugar. Pour enough dressing over the salad to moisten.

Heat a barbecue or ridged grill pan to high heat. Sear the seafood skewers on the hot grill for 1 minute each side.

To serve, divide the salad among serving plates and place the seafood skewers alongside Serve with lime wedges.

Note: These seafood skewers also work well served on their own as part of a barbecue banquet or as an appetizer. Drizzle them with an Asian-inspired sauce or dressing (the papaya salad would work beautifully), serve with lime mayonnaise to dip or with a squeeze of lemon or lime juice.