Grilled prawn skewers | green peppers | sweet and sour sauce by La Cocina del Sur
2 persons | Vegetables, Shichirin, Fish and shellfish | Fish | Main dish
This recipe is in collaboration with La Cocina del Sur
Peel the prawns and remove the intestines. After this, slice the prawns until a fine paste forms.
To the shrimp paste, also add the EldurApi fish seasoning, light soy sauce, chopped parsley and chilli flakes and mix everything well.
Cut off the top and bottom of the green peppers and remove the seeds from the inside. Fill the peppers with the prawn mixture and roll in cling film. Now let the peppers rest in the fridge for 2 hours.
After 2 hours, remove the peppers from the fridge and cut the peppers into 2 cm pieces and thread them onto skewers.
Meanwhile, light the Binchotan, fully open the sliders of the Shichirin this ensures the Shichirin is well hot.
For the sweet and sour sauce, mix together the light soy sauce, sweet and sour sauce, sesame oil and chilli flakes.
Place the skewers on the Shichirin and keep turning and brushing them with the sweet and sour sauce. When the peppers and prawn mixture are well fried and coated with the sweet and sour sauce, you can remove them from the Shichirin.
Garnish with sesame seeds and enjoy!
Ingredients may vary according to size of prawns and peppers.
- 300 grams of prawns
- 1 bunch of fresh parsley
- EldurApi fish seasoning
- 30 ml light soy sauce
- 2 medium green peppers
Sweet and sour sauce
- 20 ml light soy sauce
- 10 ml sweet and sour sauce
- 10 ml sesame oil
- 1 tsp chilli flakes
- Cutting board
- Cling film
- YAKINIKU BBQ skewers