Recipes
Date posted: 12/09/2019
Ingredients
| Mock duck | 400g |
| Fresh pineapple chunks | 12 |
| Red pepper chunks | 30 pieces |
| Cook Asia coconut milk | 30ml |
| Major Keralan Pan Asian base paste | 10g |
| Everyday Favourites crushed chillies | 1g |
| Pure olive oil glass | 15g |
| Everyday Favourites cracked black peppercorn | 1g |
| Everyday Favourites salted peanuts | 80g |
| Coriander coarsley chopped | 15g |
| Sliced spring onions | 30g |
Method
- Cut the mock duck into chunks and then skewer alternating with the pineapple and red pepper and set to one side.
- In a mixing bowl whisk together the coconut milk, Keralan paste, red chillies and oil and brush over the skewers.
- Place onto the chargrill and cook evenly - brushing more of the marinade while cooking.
- Once cooked place onto your chosen serving plate and then finish with cracked black pepper, peanuts, coriander and fresh spring onions.
- Serve with a lime wedge and fresh salad.