Skewered foods are casual and fun to eat, and these portions of meat, seafood and vegetables, crumbed and deep-fried, offer a great twist on classic Yakitori. Lift the flavor another notch with fruity Tonkatsu sauce and spicy Japanese mustard.
Ingredients: (Serves 4)
For the skewers:
- 8 small scallops, roe removed
- 4 raw shrimp (prawns), peeled, deveined, tails intact
- 225 g (8 oz) pork fillet, cut into 3 x 2 cm (1¼ x ¾ inch) pieces about 1 cm (½ inch) thick
- 2 scallions (spring onions), white part only, cut into short lengths
- 4 small jap (kent) pumpkins, unpeeled, in slices 5 mm (¼ inch) thick
- 225 g (8 oz) beef fillet, cut into 3 x 2 cm (1¼ x ¾ inch) pieces about 1 cm (½ inch) thick
- 175 g (6 oz) firm fish fillets (such as snapper, salmon, tuna or swordfish) cut into 3 x 2 cm (1¼ x ¾ inch) pieces
- Pinch ground white pepper
- All-purpose (plain) flour, for dusting
- 1 egg, lightly beaten
- Panko (Japanese breadcrumbs), for coating
- Vegetable oil, for deep-frying
- 60 ml (2 fl oz/¼ cup) sesame oil, optional
- Tonkatsu sauce ready-made, to serve
- Lemon wedges, to serve
- Japanese mustard, to serve
- English cabbage leaves, cut into 3 x 2 cm (1¼ x ¾ inch) pieces, to serve
Method:
Soak 24 bamboo skewers in water for 1 hour to prevent them from burning.
Use four skewers for each group of ingredients. Use the following list as a guide to what should go on each skewer: two scallops and one shrimp threaded lengthways so the tail is at the top of the skewer; alternating pieces of pork (three pieces) and scalions (two pieces); one pumpkin slice and three pieces of beef; three pieces of fish.
Lightly season each skewer with salt and white pepper, then coat with the flour, shaking off any excess. Dip into the beaten egg, allowing any excess to drip off, then press into the crumbs to coat well. Refrigerate until needed.
Fill a deep-fat fryer or large saucepan half-full with the vegetable oil and add the sesame oil, if using. Heat to 170°C (325°F), or until a cube of bread dropped into the oil browns in 20 seconds. Cook a few skewers at a time, lowering them into the oil and cooking until golden and crisp. Cooking time will vary with each ingredient but should take 1-3 minutes. Drain on paper towels.
Serve with tonkatsu sauce, lemon wedges, mustard and a small bowl of the cabbage. For a more substantial meal, serve with rice, miso soup and pickles.
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