Ingredients (Makes 12)

• 350 g raw tiger prawns, peeled leaving tails intact
• 350 g scallops, cleaned, trimmed and halved
• 1 bunch spring onions, sliced into 2.5 cm pieces
• 1 red bell pepper,deseeded and cubed
• 100 g baby corn, trimmed and sliced into 1 cm pieces
• 3 tbsp dark soy sauce
• 1½ tsp hot chilli powder
• ½ tsp ground ginger
• 1 tbsp sunflower oil
• 1 red chilli, deseeded and sliced

Dip

• 4 tbsp dark soy sauce
• 4 tbsp dry sherry
• 2 tsp clear honey
• 2.5 cm piece root ginger, peeled and grated
• 1 spring onion, trimmed and very finely sliced

1. Soak 12 wooden skewers in cold water for 10 minutes to prevent them from burning.
2. Divide the prawns, scallops, spring onions, bell pepper and baby corn cobs into 12 portions and thread on to the skewers. Cover the ends with foil so that they do not burn and place in a shallow dish.
3. Mix the soy sauce, chilli powder and ground ginger and coat the shellfish and vegetable kebabs. Cover and leave to chill for about 2 hours.
4. Preheat the grill to hot. Place the kebabs on the rack, brush the shellfish and vegetables with oil and cook for 2 to 3 minutes on each side until the prawns turn pink, the scallops become opaque and the vegetables are soft.
5. Mix together the dip ingredients.
6. Remove the foil and transfer the kebabs to a warm serving platter. Garnish with sliced chilli and serve with the dip.

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