Filter
Reset
Sort ByRelevance
Fay Dagneau
Grilled coquille skewers with thai cucumber dip
Coquille skewers of the barbecue with garlic, soy sauce, ginger, cucumber, lime, red pepper, sugar, fish sauce and peanuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Light the barbecue. Let the skewers soak in water for at least 30 minutes.
-
Cut the garlic, peel the ginger and cut into slices. Spoon with the soy sauce, oil and fish. Leave to marinate in the refrigerator for 30 minutes.
-
Meanwhile, halve the cucumbers and remove the seed lists with a teaspoon. Cut into pieces and put into a tall cup.
-
Squeeze out the lime. Remove the stalk of the red pepper and cut into thin rings. Put half of the lime juice and puree to a dip.
-
Place 4 scallops and grill for 3 minutes on the barbecue grill. Turn halfway.
-
Cut the other half lime into wedges. Serve the coquille skewers with the cucumber dip, sprinkle with the rest of the red pepper and lime wedges.
Blogs that might be interesting
-
25 minAppetizertap water, winter carrot, chicken broth tablet, onion, Red pepper, celery, chicken fillet fumé, traditional olive oil, garlic, Mexican spices, dry white wine, sour cream,spicy carrot soup with smoked chicken -
20 minLunchvine tomato, lamb's lettuce, arugula, celery strips, walnuts, extra mature cheese, chives, low-fat yogurt, halvanaise, mustard, curry powder,tomato carpaccio with celery and cheese -
55 minAppetizercanned chickpeas, onion, fennel bulb, lemon, extra virgin olive oil, sprig of rosemary, parma ham,chickpeas with onion and raw ham -
20 minAppetizerfrozen puff pastry, puff pastry, rice, salmon fillet, spring / forest onion, parsley, egg, egg yolk, lamb's lettuce,puff pastry packages with salmon
Nutrition
120Calories
Sodium24% DV570mg
Fat8% DV5g
Protein28% DV14g
Carbs1% DV4g
Fiber4% DV1g
Loved it