Seafood with Pineapple Soy Glaze
6 tailed tiger prawns, peeled, leaving tail meat 100 g squid, cut into wedges 100 g snapper meat, diced 100g onions, diced red bell pepper 50 g / yellow / green, chopped 1 tablespoon vegetable oil satai Stitch Pineapple Soy Glaze: 60 ml of fresh pineapple juice 60 ml Japanese soy sauce 2 tablespoons brown sugar 1 tsp corn flour Method: Pineapple Soy Glaze: Stir all ingredients together. Cook over medium heat while stirring, stirring until thick and boiling.
# Remove and let cool.
# Prepare satai shrimp skewer, alternating with meat snapper, squid, onions and peppers.
# Brush with Pineapple Soy Glaze. Bake on coals of fire while turning until cooked.
# Remove and serve warm.
For six puncture