SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE

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SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE

SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE. Alimento Base: Shellfish, Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown)....
Tiempo de preparación 25 minutos
Tiempo total 25 minutos
Plato Shellfish
Cocina Equatorial Guinea
Raciones 6 comensales

Ingredientes
  

  • 2 tablespoons peanut oil
  • 2 jalapeño chilies minced
  • 2 teaspoons minced peeled fresh ginger
  • 1 garlic clove minced
  • 3/4 cup dry white wine
  • 1/3 cup soy sauce
  • 1/3 cup packed dark brown sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 24 large uncooked shrimp peeled, deveined
  • 24 large sea scallops
  • 6 metal skewers

Elaboración paso a paso
 

  • Preparation
  • Heat oil in small saucepan over very low heat until warm. Stir in chilies, ginger and garlic. Cover and cook 6 minutes, stirring occasionally (do not brown).
  • Mix wine, soy sauce, sugar and dissolve cornstarch.
  • Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly. Remove sauce from heat. Transfer to bowl and cool to room temperature.
  • Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature).
  • Prepare barbecue (medium-high heat).
  • Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce, reserve.
  • Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce.
  • Grill just until cooked through, about 3 minutes per side. Transfer to plates.
  • Serve with reserved sauce.