- 22, Jun 2020
- #1
Ingredients:
8 sticks of lemon grass
500 g peeled green shrimp
500 g chopped white fish fillet
2 tablespoons of soy sauce
2 tablespoons of lemon juice
2 tablespoons brown sugar
2 cm piece of fresh ginger, peeled, grated
1/2 a bunch of parsley, rinse, chop, olive oil, lemon to serve
Cooking:
Peel the outer layer of lemon grass.
Place the shrimp, fish, soy sauce, lime juice, sugar, ginger and parsley in a food processor bowl.
Grind until you get good minced seafood and the ingredients blend well.
Transfer to a bowl. Divide the mixture into 8 servings.
With wet hands, form a cutlet from each part around each lemon stick.
Put the skewers on a tray.
Cover.
Refrigerate for 20 minutes. Preheat the grill or barbecue.
Lubricate each seafood kebab with butter.
Cook, turning over frequently, from 5 to 7 minutes, or until golden brown on all sides and cook.
Serve with lemon wedges.
A great option for a picnic if you and your friends decide to go outdoors and fry the barbecue.
8 sticks of lemon grass
500 g peeled green shrimp
500 g chopped white fish fillet
2 tablespoons of soy sauce
2 tablespoons of lemon juice
2 tablespoons brown sugar
2 cm piece of fresh ginger, peeled, grated
1/2 a bunch of parsley, rinse, chop, olive oil, lemon to serve
Cooking:
Peel the outer layer of lemon grass.
Place the shrimp, fish, soy sauce, lime juice, sugar, ginger and parsley in a food processor bowl.
Grind until you get good minced seafood and the ingredients blend well.
Transfer to a bowl. Divide the mixture into 8 servings.
With wet hands, form a cutlet from each part around each lemon stick.
Put the skewers on a tray.
Cover.
Refrigerate for 20 minutes. Preheat the grill or barbecue.
Lubricate each seafood kebab with butter.
Cook, turning over frequently, from 5 to 7 minutes, or until golden brown on all sides and cook.
Serve with lemon wedges.
A great option for a picnic if you and your friends decide to go outdoors and fry the barbecue.
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