CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Superchefs |
4 |
servings |
INGREDIENTS
1 |
sm |
Red chilli |
2 1/2 |
|
Cm; (1 inch) fresh root |
|
|
; ginger |
2 |
|
Cloves garlic; crushed |
4 |
tb |
Runny honey |
2 |
tb |
Soy sauce |
440 |
g |
Fresh large prawns; (1lb) |
450 |
g |
Fresh scallops; (1lb) |
1/2 |
|
Cucumber |
1 |
ts |
Caster sugar |
2 |
tb |
Rice wine vinegar |
INSTRUCTIONS
Soak 4 wooden skewers in water. Seed and finely chop the chilli, peel and
finely chop the ginger, peel and crush the garlic. Put all these
ingredients in a bowl, add the honey and soy and mix together well. Put the
prawns and scallops into the marinade and coat each piece thoroughly.
Heat a griddle pan until really hot. Thread the fish onto skewers and grill
for 5-10 minutes, until the prawns and scallops are cooked through.
Meanwhile cut the cucumber in half, deseed with a teaspoon and use a
vegetable peeler to slice into thin strips. Mix the sugar and vinegar
together and drizzle over the cucumber. Arrange the cucumber on the plates,
put a couple of skewers on each plate.
Serve with wedges of lemon, fresh coriander and a drizzle of soy sauce
around the plate.
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