550

g

scallops

2

medium

red capsicum; cut into 4cm squares

3

Tbs

hoisin sauce

1

Tbs

soy sauce

2

Tbs

dry sherry

1

Tbs

sugar

1

Alternately thread the red capsicum and scallops on wooden skewers, beginning and ending with capsicum.

2

Mix together the Hoisin, soy, sherry, and sugar. Brush the shellfish and capsicum with the sauce, coating well.

3

Grill the kebab's over hot coals 10cm from the heat source, 3 to 4 minutes per side. Remove to a platter and serve.