Kimchi and Prawn Skewers Recipe

From Dorothy McNett's Recipe Book.

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Kimchi and Prawn Skewers

From Dorothy McNett's recipes at Just one of many recipe ideas for using kimchi! This makes about 8 skewers and of course can be adjusted as needed!

6 eggs
pinch of sea salt
8 - 10 medium sized prawns, peeled and deveined
about 8 - 12 oz. kimchi (King's Kimchi, mild or spicy)
3 - 4 green onions
1/4 cup all purpose unbleached flour
sesame oil for frying

dipping sauces for serving

Whisk the eggs in a flat bowl with a pinch of salt and set aside. Measure the flour into a flat bowl and set aside. Lightly squeeze the kimchi to remove excess liquid. Sprinkle some of the liquid over the prawns and cut the prawns lengthwise into about 1/2 inch wide pieces and about 2 inches long or so. . Cut the kimchi and green onions into 2 inch lengths. Use bamboo skewers. Arrange the kimchi, green onions, and prawns on the skewers. Dredge each skewer with the flour, shaking off any excess. Coat each thoroughly with the whisked eggs. Heat a skillet or flat grill pan over medium heat, adding some sesame oil for frying. Place 1 - 2 skewers in the hot pan and pour over about 1 tablespoon of the remaining eggs over each one. Cook about 30 - 45 seconds but not to brown the eggs that much. With your spatula or chopstick, fold excess eggs toward the skewer to wrap and then turn over. Fry gently until light brown. Repeat with remaining ones and arrange on a plate and serve with soy sauce or other dipping sauces as desired and available.

Recipe created 2017-06-26.

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