Recipes - Thai

BBQ Sweet Chilli Seafood on Lemongrass Sticks
BBQ Sweet Chilli Seafood on Lemongrass Stick


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.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Grill/BBQ
Cuisine: Thai









Ingredients:

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




Steps:
  1. 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.
  2. Thread the prawns and scallops onto the lemongrass skewers, 6 pieces to one stick.
  3. 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.

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BBQ Sweet Chilli Seafood on Lemongrass Sticks

BBQ Sweet Chilli Seafood on Lemongrass Sticks

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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.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Grill/BBQ
Cuisine: Thai
Ingredients

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

Instructions
  1. 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.
  2. Thread the prawns and scallops onto the lemongrass skewers, 6 pieces to one stick.
  3. 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.

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