Oriental Shellfish Kebabs
Ingredients
- 12 oz raw tiger prawns jumbo shrimp, peeled leaving tails intact
- 12 oz scallops cleaned, trimmed and halved (quartered if large)
- 1 bunch spring onions scallions, sliced into 2.5 cm (1 inch) pieces
- 1 medium red bell pepper, deseeded and cubed
- 3 1/2 oz baby corn cobs trimmed and sliced into 1 cm (1/2 inch) pieces
- 3 tbsp dark soy sauce
- 1/2 tsp hot chilli powder
- 1/2 tsp ground ginger
- 1 tbsp sunflower oil
- 1 red chilli deseeded and sliced, to garnish
dip
- 4 tbsp dark soy sauce
- 4 tbsp dry sherry
- 2 tsp clear honey
- 2.5 cm 1 inch piece root (fresh) ginger, peeled and grated
- 1 spring onion scallion, trimmed and sliced very finely
Instructions
- Divide the prawns (shrimp), scallops, spring onions (scallions), (bell) pepper and baby corn into 12 portions and thread on to the skewers (soaked for 10 minutes
- in water to prevent them from burning). Cover the ends with foil so that they do not burn and place in a shallow dish.
- Mix the soy sauce, chilli powder and ground ginger and coat the kebabs. Cover and chill for about 2 hours.
- Preheat the grill (broiler) to hot. Arrange the kebabs on the rack, brush with oil and cook for 2 - 3 minutes on each
- side until the prawns (shrimp) turn pink, the scallops become opaque and the vegetables soften.
- Mix together the dip ingredients.
- Remove the foil and transfer the kebabs to a warm serving platter. Garnish with sliced chilli and serve with the dip.
Calories: 78 kcal
Carbohydrates: 6 g
Protein: 9 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 43 mg
Sodium: 861 mg
Potassium: 176 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 464 IU
Vitamin C: 19 mg
Calcium: 23 mg
Iron: 1 mg