29

May

RECIPES FOR SUMMER - STICKY SATAY GLAZED SEAFOOD STICKS

Posted on May 29, 2017 by CJ JACKSON, CEO

RECIPES FOR SUMMER - STICKY SATAY GLAZED SEAFOOD STICKS

In the hopes that the warm early summer weather will stay with us...
We have some easy seafood BBQ ideas for this year to keep the '2 a week' seafood flag flying.

Seafood is quick to cook on the BBQ - and can be cooked directly on a rack - however we suggest cooking 'indirectly' on a roasting tray or a soaked plank.










STICKY SEAFOOD STICKS WITH PEANUT SATAY GLAZE

These can be made with any combination of firm textured seafood. We have chosen scallops, raw warm water prawns and squid - but it works equally well with monkfish or pole caught yellow fin tuna.

2 skewers per person
Per skewer: 3 large raw prawns, 2 scallops, 2 squid, 2 lime wedges and 1/2 a red chili to garnish
vegetable oil
For the Peanut glaze
3 tbsp smooth or crunchy peanut butter
1 clove garlic, crushed
3 tbsp light soy sauce
3 tbsp rice wine vinegar
1/2 tsp palm or brown sugar
1/2 tsp chili flakes (or to taste)
ground black pepper
To serve
2 finely sliced springs onions

Soak the skewers in cold water for 45 minutes
Prepare the seafood: leave the shells on the prawns, but snip down the back with scissors to remove any digestive tract, remove the roe from the scallops and prepare the squid, keep refrigerated until required

Mix the ingredients for the glaze together and brush onto the seafood. Thread the seafood onto the skewers with lime wedges and finish with a red chili, brushed with oil.
There will be left over glaze - so keep that handy.

Preheat the BBQ so that it is at its hottest and any flames have died down.... you know what to do here...

Place the skewers onto a lightly oiled tin and place over the BBQ.. cook for 2 - 3 minutes - brush with more glaze and continue to cook for a further 2 - 3 minutes or until the seafood is cooked through. Heat the remaining glaze in a small bowl over the BBQ and spoon over the seafood.
Arrange on a large platter and sprinkle the spring onions over the top.

Serve with Jasmine Rice Salad

For the Salad
allow for 75g rice per person - cook per packet instructions.
For the salad: 2 tbsp each roughly chopped coriander and mint, 2 tbsp chopped peanuts, 3 spring onions, finely sliced, 2 tbsp toasted sesame seeds

Dressing of sesame oil, rice wine vinegar and a splash of fish sauce...

 

CJ JACKSON