Oriental Shellfish Kebabs

oriental shellfish kebabs

Oriental Shellfish Kebabs

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Servings: 12
Calories: 78


  • 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


  • 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


  • 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
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