Shrimp and scallop sate (sa-te tom va so)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Dry sherry or dry white |
| Wine | ||
| 1 | tablespoon | Wine vinegar |
| 1 | tablespoon | Chopped dill |
| Salt -- to taste | ||
| 12 | larges | Scallops -- washed |
| 12 | larges | Whrimp in their shells |
| 1 | Cucumber -- cut in 1/2\" | |
| Slices | ||
| 1 | large | Onion -- finely chopped |
| 2 | tablespoons | Vegetable oil |
| 2 | Cloves garlic -- chopped and | |
| Crushed | ||
| 2 | Fresh chili peppers -- | |
| Finely chopped | ||
| 6 | Tomatoes -- skinned | |
| 1 | tablespoon | Chopped sweet basil |
Directions
SPICY TOMATO DIPPING SAUCE
1. Place the sherry, vinegar, dill, and salt in a pan and bring to a boil. Reduce the heat to a simmer and add the scallops. Allow to simmer for 2 minutes. Remove the scallopsand keep the liquid to use as the baste when barbecuing. 2. Skewer the shrimp, cucumber, and scallops alternately so that each skewer has three shrimp, three scallops, and three pieces of cucumber. Leave, covered, in a refrigerator. Gently fry the onions in the oil for 3 minutes. Add the garlic and fry for a further minute. Add the chili and tomatoes and fry for another 5 minutes. Add the basil leaves and stir. Remove from the heat and leave to cool. 4. Place the sate on the barbecue or under a preheated high broiler and cook for 3-4 minutes on each side.
Baste frequently with the reserved cooking liquid.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books