SASHIMI SALMON SASHIMI SALMON
& POMELO SKEWERS& POMELO SKEWERS
SERVES 4 AS A STARTERSERVES 4 AS A STARTER
You will need 12 short skewers.You will need 12 short skewers.
200g skinless sashimi-grade salmon, 200g skinless sashimi-grade salmon,
cut into 5mm-thick slicescut into 5mm-thick slices
1 pomelo, peeled, segmented, 1 pomelo, peeled, segmented,
cut into 4cm piecescut into 4cm pieces
(^11) // 22 cup each loosely packed Thai cup each loosely packed Thai
basil and coriander sprigsbasil and coriander sprigs
Chopped roasted peanuts, to serveChopped roasted peanuts, to serve
CORIANDER ROOT DRESSINGCORIANDER ROOT DRESSING
4 coriander roots, washed4 coriander roots, washed
(^11) // 22 garlic clove garlic clove
1 small red chilli, finely chopped, 1 small red chilli, finely chopped,
plus extra thinly sliced chilli to serveplus extra thinly sliced chilli to serve
1111 // 22 tbs finely grated palm sugar tbs finely grated palm sugar
Juice of 2 limesJuice of 2 limes
2 tbs fish sauce2 tbs fish sauce
For the coriander root dressing, For the coriander root dressing,
using a mortar and pestle, pound using a mortar and pestle, pound
coriander roots and garlic to a coarse coriander roots and garlic to a coarse
paste. Transfer coriander mixture to paste. Transfer coriander mixture to
a screw-top jar with a lid. Add remaining a screw-top jar with a lid. Add remaining
peppercorns until well combined. peppercorns until well combined.
Add butter and Add butter and^11 // 22 tsp salt flakes, and tsp salt flakes, and
coarsely mash until well combined.coarsely mash until well combined.
Thread scallops and speck onto Thread scallops and speck onto
skewers, alternating between each. skewers, alternating between each.
Brush with oil.Brush with oil.
Heat a chargrill pan or barbecue Heat a chargrill pan or barbecue
to high heat. Grill skewers, turning to high heat. Grill skewers, turning
frequently and topping with small pieces frequently and topping with small pieces
of butter mixture, reserving some to of butter mixture, reserving some to
serve, for 1serve, for 1^11 // 22 -2 minutes each side or -2 minutes each side or
until scallops are just cooked through.until scallops are just cooked through.
Place skewers on a serving platter Place skewers on a serving platter
and top with remaining butter mixture. and top with remaining butter mixture.
Scatter with baby parsley and Scatter with baby parsley and
serve immediately.serve immediately.
PRAWN LAKSA SKEWERSPRAWN LAKSA SKEWERS
MAKES 8 SKEWERSMAKES 8 SKEWERS
You will need 8 long skewers.You will need 8 long skewers.
(^11) // 22 cup (160g) laksa paste cup (160g) laksa paste
(^11) // 22 cup (125ml) coconut milk, cup (125ml) coconut milk,
plus extra to serveplus extra to serve
(^11) // 44 cup (60ml) sunflower oil cup (60ml) sunflower oil
24 medium green prawns, peeled 24 medium green prawns, peeled
(heads and tails intact), deveined(heads and tails intact), deveined
Mint leaves, fried Asian shallots Mint leaves, fried Asian shallots
and roti (from selected and roti (from selected
supermarkets), to servesupermarkets), to serve
Combine laksa paste, coconut milk Combine laksa paste, coconut milk
and oil in a bowl. Transfer half the and oil in a bowl. Transfer half the
laksa mixture to a separate bowl. laksa mixture to a separate bowl.
Add prawns and toss to coat. Cover Add prawns and toss to coat. Cover
and chill for at least 30 minutes and chill for at least 30 minutes
or overnight to marinate.or overnight to marinate.
Place remaining laksa mixture in Place remaining laksa mixture in
a saucepan and bring to a simmer a saucepan and bring to a simmer
over medium heat. Cook, stirring over medium heat. Cook, stirring
occasionally, for 3 minutes or until occasionally, for 3 minutes or until
warmed through.warmed through.
Heat a chargrill pan or barbecue Heat a chargrill pan or barbecue
to high heat. Thread laksa prawns onto to high heat. Thread laksa prawns onto
skewers and grill, brushing regularly skewers and grill, brushing regularly
with warm laksa paste mixture, for with warm laksa paste mixture, for
2 minutes each side or until prawns 2 minutes each side or until prawns
are just cooked through.are just cooked through.
Place skewers on a serving platter. Place skewers on a serving platter.
Drizzle with a little extra coconut milk Drizzle with a little extra coconut milk
and scatter with mint and fried shallots. and scatter with mint and fried shallots.
Serve immediately with roti and Serve immediately with roti and
remaining extra coconut milk.remaining extra coconut milk.
Sashimi salmon
& pomelo skewers
dressing ingredients, seal and shake until
well combined. Set aside.well combined. Set aside.
Thread salmon and pomelo onto Thread salmon and pomelo onto
skewers and arrange on a serving platter. skewers and arrange on a serving platter.
Scatter with Thai basil and coriander, Scatter with Thai basil and coriander,
and drizzle with a little dressing. and drizzle with a little dressing.
Scatter with peanuts and extra chilli, Scatter with peanuts and extra chilli,
and serve with remaining dressing.and serve with remaining dressing.
BACON & SCALLOP SKEWERS BACON & SCALLOP SKEWERS
WITH PEPPERCORN BUTTERWITH PEPPERCORN BUTTER
MAKES 6 SKEWERSMAKES 6 SKEWERS
You will need 6 medium metal skewers.You will need 6 medium metal skewers.
1 small garlic clove, crushed1 small garlic clove, crushed
1 tsp green peppercorns in brine 1 tsp green peppercorns in brine
(from delis and selected (from delis and selected
supermarkets), drainedsupermarkets), drained
125g unsalted butter, chopped, softened125g unsalted butter, chopped, softened
18 large scallops, cleaned18 large scallops, cleaned
100g piece speck or flat pancetta, 100g piece speck or flat pancetta,
cut into 1.5cm piecescut into 1.5cm pieces
1 tbs sunflower oil1 tbs sunflower oil
Baby flat-leaf parsley, to serveBaby flat-leaf parsley, to serve
To make the green peppercorn butter, To make the green peppercorn butter,
using a fork, coarsely mash garlic and using a fork, coarsely mash garlic and
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