Keralan glazed mock duck

Method Print recipe

1. Cut the mock duck into chunks and then skewer alternating with the pineapple and red pepper and set to one side.
2. In a mixing bowl whisk together the coconut milk, Keralan paste, red chillies and oil and brush over the skewers.
3. Place onto the chargrill and cook evenly - brushing more of the marinade while cooking.
4. Once cooked place onto your chosen serving plate and then finish with cracked black pepper, peanuts, coriander and fresh spring onions.
5. Serve with a lime wedge and fresh salad.

Looking for a vegan food wholesale supplier? Click the link to find out how we can help you.