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SHELLFISH SKEWERS WITH EQUATORIAL GLAZING AND DIPPING SAUCE

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

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)....
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Tiempo de preparación 25 minutos
Tiempo Total 25 minutos
Raciones: 6 comensales
Plato: Shellfish
Cocina: Equatorial Guinea
Ingredients Method

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

Method
 

  1. Preparation
  2. 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).
  3. Mix wine, soy sauce, sugar and dissolve cornstarch.
  4. 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.
  5. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature).
  6. Prepare barbecue (medium-high heat).
  7. Pour 1/2 cup sauce into small bowl. Add cilantro to remaining sauce, reserve.
  8. Alternate 4 shrimp and 4 scallops on each skewer. Brush both sides with 1/2 cup sauce.
  9. Grill just until cooked through, about 3 minutes per side. Transfer to plates.
  10. Serve with reserved sauce.