Name: Hoisin seafood skewers with ginger salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 16 uncooked medium king prawns (720g); 600 gram white fish fillets; 16 scallops (400g) without roe; 1/3 cup (95g) hoisin sauce; 2 tablespoon light soy sauce; 1 tablespoon fish sauce; 2 tablespoon rice vinegar; 2 cup (160g) bean sprouts; 1 medium red capsicum (200g), sliced thinly; 1 medium green capsicum (200g), sliced thinly; 4 green onions, sliced thinly; 1/2 cup firmly packed fresh coriander leaves; 5cm piece fresh ginger (25g), cut into matchsticks

Ingredients

16 uncooked medium king prawns (720g)

600 gram white fish fillets

16 scallops (400g) without roe

1/3 cup (95g) hoisin sauce

2 tablespoon light soy sauce

1 tablespoon fish sauce

2 tablespoon rice vinegar

2 cup (160g) bean sprouts

1 medium red capsicum (200g), sliced thinly

1 medium green capsicum (200g), sliced thinly

4 green onions, sliced thinly

1/2 cup firmly packed fresh coriander leaves

5cm piece fresh ginger (25g), cut into matchsticks

Method

1.Preheat oven to 240°C (220°C fan-forced). Oil oven tray; line with baking paper.

2.Shell and devein prawns, leaving tails intact. Cut fish into 16 pieces. Thread seafood, alternately, onto eight skewers; place on tray.

3.Combine sauces in small jug, drizzle half the sauce mixture over skewers; turn to coat in sauce. Roast skewers about 10 minutes, or until seafood is cooked through.

4.Combine remaining sauce mixture, vinegar, sprouts, capsicums, onion, coriander and ginger in large bowl; toss to combine.

5.Serve seafood skewers with salad.

We used ling fillets in this recipe, but you can use your favourite white fish fillet. You need to soak eight bamboo skewers in cold water for at least an hour to prevent them from scorching during cooking. Serve the skewers with lime wedges, if you like.
Note

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Ingredients

Method

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