Shellfish on Lemongrass Skewers

Let your culinary trip to Thailand begin with these seafood skewers.
8 scallops
8 king prawns
4 lemongrass stalks
100 ml olive oil
1 tbsp black sesame seeds
½ red chilli
fresh chives
salt

cooking string
Lay out 4 x A4 sheets of SAGA Cooking Paper.

Remove the shells from the king prawns and finely slice the chilli. Mix the olive oil, sesame seeds, chilli and chopped chives. Season the scallops and king prawns with salt.

Carefully remove 4 stalks from the lemon grass to make the skewers. Take 2 scallops and 2 king prawns and thread them alternately onto a lemongrass stalk.

Brush with the olive oil marinade and wrap them in the paper. Tie the ends with string and steam them in a bamboo (preferably) or other steamer for about 8 minutes.

Serve with rice.

TOP TIP: When handling chilli, it is always advisable to wear rubber gloves to avoid skin irritation. Wash your hands thoroughly with soap and warm water when finished.