Seafood Sticks With Oyster Sauce Recipe
Ingredients
| Scallops | 150 Gram | |
| 150g crab pieces | ||
| 300g fish pieces | ||
| Butter | 60 Gram, melted | |
| Lemon juice | 1 Tablespoon | |
| Shallots | 4 , chopped (Sauce) | |
| Grated ginger | 1 Teaspoon (Sauce) | |
| Garlic | 1 Clove (5gm), crushed (Sauce) | |
| Butter | 30 Gram, melted (Sauce) | |
| Oyster sauce | 2 Tablespoon (Sauce) | |
| Soy sauce | 2 Tablespoon (Sauce) | |
| White vinegar | 1 Tablespoon (Sauce) | |
| Chicken stock | 1 Cup (16 tbs) (Sauce) | |
| 1 and a half tablespoons brown sugar | ||
| One half teaspoon chilli sauce | ||
| Cornflour | 1 Tablespoon (Sauce) | |
Directions
1. Thread seafood on to 8 bamboo skewers alternating scallops, fish and crab. Brush with melted butter and lemon juice, stand 20 minutes.
2. Cook seafood on rack in shallow dish on HIGH for three and a half minutes, turning over halfway during cooking.
3. Combine shallots, garlic, ginger and butter in Pyrex measuring jug, cook on HIGH for two minutes. Stir in remaining ingredients, cook on HIGH for five minutes. Stir twice during cooking.
2. Cook seafood on rack in shallow dish on HIGH for three and a half minutes, turning over halfway during cooking.
3. Combine shallots, garlic, ginger and butter in Pyrex measuring jug, cook on HIGH for two minutes. Stir in remaining ingredients, cook on HIGH for five minutes. Stir twice during cooking.
Chef
