| 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”