Glazed shrimp and eggplant brochettes
Prep Time
Price Per Serving
Cooking Mode
45 mL (3 tbsp.) tbsp. Compliments Sodium Reduced Soya Sauce
15 mL (1 tbsp.) tbsp. water
45 mL (3 tbsp.) tbsp. sugar
10 mL (2 tsp.) tsp fresh lime juice
15 mL (1 tbsp.) tbsp. toasted sesame oil
2 Chinese eggplants
16 large raw shrimp, peeled and deveined
10 mL (2 tsp.) tsp lime zest
10 mL (2 tsp.) tsp toasted sesame seeds
45 mL (3 tbsp.) tbsp. Compliments Sodium Reduced Soya Sauce
15 mL (1 tbsp.) tbsp. water
45 mL (3 tbsp.) tbsp. sugar
10 mL (2 tsp.) tsp fresh lime juice
15 mL (1 tbsp.) tbsp. toasted sesame oil
2 Chinese eggplants
16 large raw shrimp, peeled and deveined
10 mL (2 tsp.) tsp lime zest
10 mL (2 tsp.) tsp toasted sesame seeds
Directions
1Preheat the grill to medium-high.
2Combine the soya sauce, water, sugar, lime juice, and sesame oil in a small saucepan. Bring to a boil over medium heat and simmer until it's the consistency of syrup, 2 to 3 minutes. Set glaze aside.
3Cut eggplant in half lengthwise, and then into thick half-rounds. Thread alternating pieces of eggplant and shrimp onto wooden skewers (soaked an hour beforehand).
4Place brochettes on an oiled barbecue and grill 4 to 5 minutes per side. Brush generously with glaze while grilling.
5Serve 2 brochettes per person. Sprinkle with lime zest and toasted sesame seeds. Serve with jasmine rice.
6For a different presentation, cut the eggplant in quarters lengthwise and prepare 4 shrimp brochettes. Glaze and grill on the barbecue. Serve side by side on the plate.
Tips
1
CHEF'S SECRET: To toast sesame seeds, heat a small non-stick skillet over medium heat. A dd sesame seeds and cook for about 1 minute, or until aromatic and lightly toasted.
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