Oriental Shellfish Kebabs Recipe

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Oriental Shellfish Kebabs Recipe

(Low Fat Recipe)

Ingredients:  Serves 4

350 g (12 oz) raw tiger prawns (shrimps), peeled and de-veined leaving tails intact

350 g (12 oz) scallops, trimmed and halved (quartered if large)

1 bunch scallions, trimmed and sliced into 25-cm/1-inch pieces

1 red capsicum, halved, deseeded and cubed

100 g / 3 1/2 oz baby corn cobs, sliced into 1-cm / 1/2-inch pieces

2 tablespoons dark soy sauce

1/2 teaspoon hot chili powder

1/2 teaspoon ground ginger

1 tablespoon sunflower oil

1 fresh red chili, de-seeded and sliced, to garnish


Ingredients for Dip:

3 tablespoons dark soy sauce

4 tablespoons dry sherry

2 teaspoons clear honey

2.5-cm / 1-inch piece of fresh root ginger, peeled and grated

1 scallion, trimmed and sliced very finely



Divide the prawns, scallops, scallions, red capsicum and baby corn into 12 portions and thread in alternate pieces onto pre-soaked wooden skewers.  Cover the ends of the skewers with foil so that they do not burn and place in a shallow dish.  Mix together the soy sauce, chili powder and ground ginger and brush the mixture over the kebabs.  Cover and chill for about 2 hours.  Preheat the grill to hot.  Arrange the kebabs on the rack, brush with oil and cook for 2-3 minutes on each side until the prawns turn pink, the scallops become opaque and the vegetables have softened.  Mix together the ingredients for the dip in a bowl.  Remove the foil and transfer the kebabs to a warm serving platter.  Garnish with sliced chili and serve with the dip.


Nutrient Value Per Serving:

93 calories

2 g total fat (0.3 g saturated fat)

2 g carbohydrates

1 g sugar

15 g protein


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