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serves
4
- 350g
prawns, if large - cut in half
- 150g
baby octopus, cleaned and gutted
- 150g
scallops
- 150g
firm white fish fillets
- 2 onions
- 1 punnet
cherry tomatoes
- 150g
small mushrooms
- 1 green
capsicum
- 1 red
capsicum
- 1 teaspoon
fresh ginger, grated
Sauce
- 4
tablespoons salt-reduced soy sauce
- 2
tablespoons white wine or water
- 1
tablespoon honey
- 2
cloves garlic, minced
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- Soak
bamboo skewers in cold water for at least 15 minutes.
- Shell
and devein prawns. Cut fish and vegetables into bite size
pieces.
- Cut
onion into quarters and then in half again to make bite
size pieces.
- Thread
seafood and vegetables alternately onto skewers.
- Combine
ingredients for sauce. Pour over skewers and marinate for
30 minutes.
- Barbecue,
pan fry or cook under the grill on high for 3 - 5 minutes,
or until cooked. Continually turn the skewers and brush
with marinade while cooking.
Notes:
Choose any selection of other vegetables and fruit to make
up a variety of kebabs. Eg. Orange, pineapple, bananas, mandarin,
dates, apricot pieces. |
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