BBQ Sweet Chilli Seafood on Lemongrass Sticks
BBQ sweet chilli seafood on lemon grass sticks (Indonesian Recipe) Prawn and scallops threaded through skewers and flavoured with lemongrass and a Thai sweet chilli sauce.
Total time: 15mins - 30mins
12 large prawns (shelled and deveined; leaving tails on)
12 large scallops
3 tbsp Mae Ploy Sweet Chilli Sauce
3 tbsp Yeo's Light Soy Sauce
3 ABC Sweet Soy Sauce
4 tsp lemongrass (julienne, 25 cm length, pointed end; to skewer)
4 mint sprigs
- In a bowl, mix sweet chilli sauce, soy sauce and ABC Sweet Soy Sauce. Add prawns and scallops and cover allowing to marinade for 15 mins or longer.
- Thread the prawns and scallops onto the lemongrass skewers, 6 pieces to one stick.
- Grill the skewered seafood for 6 mins under hot grill or BBQ turning often and basting with remaining marinade. Garnish with sprigs of mint and serve.