Seafood kebabs
Ingredients
13
Steps
6
Serves
6
Cook Time
40-45 Min
Ingredients
For the sauce
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Soak 12 bamboo skewers in water for at least 30 minutes to prevent them burning.
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Put all the seafood in a bowl, and mix with the lime juice, oil and basil. Season with salt and pepper.
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Thread the salmon, prawns and scallops alternately onto the skewers, adding a bay leaf to each skewer.
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To make the sauce, beat together the ginger, lime juice, basil and butter with a little seasoning until well combined.
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Cook the kebabs under a medium grill or on a barbecue for 8–10 minutes, turning occasionally, until evenly cooked and lightly browned on all sides.
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Meanwhile, boil the wine until it is reduced to 2 tablespoons. Remove from the heat, and gradually whisk into the sauce. Serve the hot kebabs with the sauce.