| Servings |
skewers
|
Ingredients
Marinade
- 1/4 cup hoisin sauce
- 1 tablespoons soy sauce
- 2 tablespoons Vegetable oil
- 1 tablespoon sesame oil
- black pepper pinch
Main Ingredients
- 32 medium-size raw shrimp about 1 pound, peeled and deveined
- 16 bamboo skewers
- 1 can (8 oz) pineapple chunks drained
- 1 red or green bell pepper seeded and cut into 1-inch squares
Ingredients
Marinade
Main Ingredients
|
|
Instructions
- Combine marinade ingredients in a bowl. Add shrimp and stir to coat evenly. Cover and refrigerate for 1 hour.
- Soak bamboo skewers in water for 10 minutes.
- Remove shrimp from marinade; reserve marinade. On each skewer, thread 1 shrimp, 1 pineapple chunk, 1 piece bell pepper, and 1 more shrimp.
- Light a charcoal fire. When the coals are all white, spread them out in one layer. Oil the grill with an oil-soaked paper towel. Place skewers on grill and cook, basting frequently with reserved marinade until shrimp feel firm and turn pink, about 3 minutes on each side.
Recipe Notes
Recipe from A Wok For All Seasons, Publisher: Doubleday
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.