Shrimp and Scallop Sate Recipe

(Sa Te Tom Va So)

Ingredients : Serves 5

150 ml

15 ml

1 tablespoon

1/4 teaspoon

12

12

1

Spicy tomato dipping sauce

1

30 ml

2 cloves

2

6

1 tablespoon

Dry sherry or dry white wine

Wine vinegar

Chopped dill

Salt to taste

Large scallops, washed

Large shrimps in their shells

Cucumber, cut into 1 cm

Large onion, finely chopped

Vegetable oil

Garlic, chopped and crushed

Red chili peppers, finely chopped

Tomatoes, skinned

Sweet basil, chopped

• Place the sherry, vinegar, dill and salt in a pan and bring to the boil.

• Reduce the heat to a simmer and add the scallops.

• Allow to simmer for 2 minutes. Remove the scallops and keep the liquid to use as the baste when barbecuing.

• Skewer the shrimps, cucumber and scallops alternately so that each skewer has three shrimps, three scallops and three pieces of cucumber. Leave, covered, in a refrigerator.

• Gently fry the onions in the oil for 3 minutes. Add the garlic and fry for a further minute. Add the chili and tomatoes and fry for another 5 minutes.

• Add the basil leaves and stir. Remove from the heat and leave to cool.

• Place the safe on the barbecue or under a preheated high grill and cook for 3 - 4 minutes on each side.

• Baste frequently with the reserved cooking liquid.