INGREDIENTS:
Large chicken sausage: Two
Garlic clove: One.
Fresh ginger (grated), crushed chilli, soya sauce, sugar, lemon juice and salt: One Tbsp each
Sesame oil and tomato paste: Two Tbsp each
Mixed fruit and vegetables
METHOD:
Mix crushed garlic, ginger, sesame oil, soya sauce, tomato paste, sugar and lemon juice. Cut each sausage into two pieces. Add the sausage in the mixture.
Cover and marinate for 10 to 15 minutes.
Fix the marinated sausage onto the skewers.
Cook them on a preheated, lightly oiled plate or barbeque grill for about three to four minutes on each side over medium heat.
Add remaining marinade during cooking.
Do not overcook the sausage as the meat would become hard.
Serve the dish with parsley rice.
Chef D. Mosai, senior chef de partie of Hotel Sangam. With 11 years of experience in the field, he has specialised in Chinese and Continental cuisines. During free time he likes to experiment new recipes.
