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Scallop Kebabs in Coconut Curry Sauce

Preparation Time:   20  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Pan-fry
Cook level:   Normal
Serving Size:   4  (person)

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Scallop (s) 350 g
Canned pineapple 3 rings [cut into pieces]
Bell pepper (s) 1 pc [cut into pieces]


Chicken Bouillon Powder 1 tsp
Water 125 ml
Coconut Milk 60 ml
Corn starch 1 tbsp

  1. Mix scallop with marinade.  Alternate all ingredients on skewers.
  2. Pan-fry kebabs in 2 tbsp oil until golden yellow and done.  Set aside.
  3. Bring sauce mix to the boil, add kebabs and cook until heated through.

Tag: Scallop, Kebabs, Coconut Curry Sauce

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