Glazed shrimp and eggplant brochettes
Glazed shrimp and eggplant brochettes

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

Skewers

  1. 45 mL (3 tbsp.) Compliments Sodium Reduced Soya Sauce
  2. 15 mL (1 tbsp.) water
  3. 45 mL (3 tbsp.) sugar
  4. 10 mL (2 tsp.) fresh lime juice
  5. 15 mL (1 tbsp.) toasted sesame oil
  6. 2 Chinese eggplants
  7. 16 large raw shrimp, peeled and deveined

Garniture

  1. 10 mL (2 tsp.) lime zest
  2. 10 mL (2 tsp.) toasted sesame seeds

Directions

  1. Preheat the grill to medium-high.
  2. Combine 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.
  3. Cut eggplant in half lengthwise, and then into thick half-rounds. Thread alternating pieces of eggplant and shrimp onto wooden skewers (soaked an hour beforehand).
  4. Place brochettes on an oiled barbecue and grill 4 to 5 minutes per side. Brush generously with glaze while grilling.
  5. Serve 2 brochettes per person. Sprinkle with lime zest and toasted sesame seeds. Serve with jasmine rice.

Variation:
For 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.

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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