Teriyaki Prawn and salmon kebabs
Serves 4
Ingredients:
4 tbsp dark soy sauce
2 tbsp sesame oil
1 tbsp sweet sherry
1 tbsp caster sugar
1 cm (
1
/
2
inch) piece root ginger,
peeled and grated
2 garlic cloves, peeled and
crushed
20 raw tiger prawns, peeled and
de-veined
4 salmon fillets, each about 5 cm
(2 inches) wide
Method:
1. Mix together the soy sauce, sesame oil,
sweet sherry, caster sugar, ginger and garlic
in a shallow dish. Stir well to ensure the
sugar is dissolved.
2. Add the tiger prawns to the marinade. Cut
each of the salmon fillets into 6 equal pieces
to give 24 cubes and add them to the
marinade. Stir to coat the prawns and
salmon with the marinade. Leave to marinate
for a minimum of 1 hour.
3. Thread the prawns and cubes of salmon
alternately on to 8 wooden skewers. Discard
the excess marinade. Place the skewers on a
perforated tray and steam in the oven for 3
minutes at 95°C.
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