Shrimp and Scallop Skewers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 shrimp (cleaned and peeled apart from the tail segment)
- 4 Scallop (shelled, without coral)
- 1 stalk Lemongrass
- 2 Tbsps lemon juice
- 1 generous pinch Saffron
- 4 Tbsps olive oil
- 2 cloves garlic cloves
- salt
- freshly ground Black pepper
- 4 Chili
- In addition
- 1 Bok Choy
- 3 ½ ozs Glass noodles
- 2 scallions
- 2 Tbsps Oil
- 1 generous pinch Turmeric
- 1 dash white wine
Preparation steps
1.
Wash the shrimp and scallops and pat dry.
2.
Quarter the lemongrass stalk lengthways and thread 1 shrimp and 1 scallop onto each piece.
3.
Mix the lemon juice, saffron and olive, press the garlic into the mixture and season with salt and pepper.
4.
Brush the skewered shrimp and scallops with the marinade and grill on all sides on a hot grill for 3-4 minutes, brushing frequently with the marinade. Put the chilis on the grill also.
5.
Wash and quarter the pak choi and put a quarter on each plate.
6.
Cook the glass noodles according to the package instructions. Wash and trim the scallions and cut into rings at an angle. Heat the oil and saute the scallion rings, add the turmeric and deglaze with a little white wine. Set aside and season to taste with salt and pepper.
7.
Drain the noodles and put on the plates with the pak choi. Scatter with scallion rings, add a shrimp and scallop skewer and a chili to each plate and serve.
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