Skewered Oriental Shellfish Recipe
Ingredients
| Jumbo shrimp | 350 Gram, peeled | |
| 350 g/12 oz scallops, cleaned, trimmed and halved | ||
| Spring onions | 1 Bunch (100gm), sliced | |
| Red bell pepper | 1 To taste, deseeded | |
| 100 g/3 1/2 oz baby corn, trimmed and sliced into 1 cm/1/2 inch pieces | ||
| Dark soy sauce | 3 Tablespoon | |
| 1 1/2 tsp hot chilli powder | ||
| Ground ginger | 1/2 Teaspoon | |
| Sunflower oil | 1 Tablespoon | |
| 1 red chilli, deseeded and sliced | ||
| Dark soy sauce | 4 Tablespoon (DIP:) | |
| Dry sherry | 4 Tablespoon (DIP:) | |
| Clear honey | 2 Teaspoon (DIP:) | |
| Root ginger | 12.5 Gram, peeled (DIP:) | |
| Scallion spring | 1 , trimmed (DIP:) | |
Directions
1. Soak 12 wooden skewers in cold water for 10 minutes to prevent them from burning.
2. Divide the prawns (shrimp), scallops, spring onions (scallions), (bell) pepper and baby corn cobs into 12 portions and thread on to the skewers. Cover the ends with foil so that they do not burn and place in a shallow dish.
3. Mix the soy sauce, chilli powder and ground ginger and coat the shellfish and vegetable kebabs (kabobs). Cover and leave to chill for about 2 hours.
4. Preheat the grill (broiler) to hot. Place the kebabs (kabobs) on the rack, brush the shellfish and vegetables with oil and cook for 2-3 minutes on each side until the prawns (shrimp) turn pink, the scallops become opaque and the vegetables are soft.
5. Mix together the dip ingredients.
6. Remove the foil and transfer the kebabs (kabobs) to a warm serving platter. Garnish with sliced chilli and serve with the dip.
2. Divide the prawns (shrimp), scallops, spring onions (scallions), (bell) pepper and baby corn cobs into 12 portions and thread on to the skewers. Cover the ends with foil so that they do not burn and place in a shallow dish.
3. Mix the soy sauce, chilli powder and ground ginger and coat the shellfish and vegetable kebabs (kabobs). Cover and leave to chill for about 2 hours.
4. Preheat the grill (broiler) to hot. Place the kebabs (kabobs) on the rack, brush the shellfish and vegetables with oil and cook for 2-3 minutes on each side until the prawns (shrimp) turn pink, the scallops become opaque and the vegetables are soft.
5. Mix together the dip ingredients.
6. Remove the foil and transfer the kebabs (kabobs) to a warm serving platter. Garnish with sliced chilli and serve with the dip.
Chef
