Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Dry sherry or dry white
Wine
1 tb Wine vinegar
1 tb Chopped dill
Salt -- to taste
12 lg Scallops -- washed
12 lg Whrimp in their shells
1 Cucumber -- cut in 1/2"
Slices

-----------------SPICY TOMATO DIPPING SAUCE----------------------
1 lg Onion -- finely chopped
2 tb Vegetable oil
2 Cloves garlic -- chopped and
Crushed
2 Fresh chili peppers --
Finely chopped
6 Tomatoes -- skinned
1 tb Chopped sweet basil

1. Place the sherry, vinegar, dill, and salt in a pan and bring to a
boil. Reduce the heat to a simmer and add the scallops. Allow to
simmer for 2 minutes. Remove the scallopsand keep the liquid to use
as the baste when barbecuing. 2. Skewer the shrimp, cucumber, and
scallops alternately so that each skewer has three shrimp, three
scallops, and three pieces of cucumber. Leave, covered, in a
refrigerator. Gently fry the onions in the oil for 3 minutes. Add
the garlic and fry for a further minute. Add the chili and tomatoes
and fry for another 5 minutes. Add the basil leaves and stir. Remove
from the heat and leave to cool. 4. Place the sate on the barbecue or
under a preheated high broiler and cook for 3-4 minutes on each side.
Baste frequently with the reserved cooking liquid.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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