These grilled seafood and vegetable skewers are so easy to make. QL MUSHROOM has a range of quality seafood products that are perfectly suited for fun party occasions. You can buy our frozen seafood products in advance and store them in the freezer, just thaw them for an hour or so at room temperature.
When you’re ready, thread the seafood on metal or bamboo skewers with your favourite vegetables. We recommend capsicum, onion, cherry tomato and button mushroom. You could add chicken pieces or even extra seafood such as shrimp and squid. Then you can simply leave them aside while preparing your other dishes or get ready for the party.
Grill the seafood and vegetable skewers in the oven or BBQ for about 20 minutes. Serve together with lime or lemon slices and your favourite dipping sauces. A simple salad, a hearty pasta and a luscious dessert are great additions to a party.
Leaving parties aside, you can make this for a quick snack at home. This is another great way to encourage your children to eat vegetables, too!
Ingredients
| 1 packet | MUSHROOM Fish Sandwich (180 g pack) |
|---|---|
| 1 packet | MUSHROOM Oborotsuki (180 g pack) |
| 1 packet | MUSHROOM Fried Fish Ball (s) |
| 1 | medium capsicum (green, red or yellow), cut into 2 x 2 cm squares |
| 200 g | cherry tomatoes |
| 1 | large onion, cut into wedges |
| Olive oil or vegetable oil for brushing | |
| Chilli sauce, tomato ketchup, teriyaki or BBQ sauce for dipping | |
| 1 | lime or lemon, cut into wedges for serving |
Special tool: BBQ metal or bamboo skewers
Method
- Thaw MUSHROOM seafood products at room temperature for about 1 hour.
- Thread seafood products and vegetables on a bamboo or metal skewer. Leave aside.
- Lightly brush the skewers with vegetable or olive oil. Grill for 20 minutes in a 180 C preheated oven or on a BBQ grille, until vegetables are cooked and the seafood products are browned.
- Serve immediately with your favourite dipping sauces and lime or lemon wedges.
To find out more about MUSHROOM products and where to purchase, click here.
