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PrintCOCKTAIL KEBABS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix all the sauce ingredients and set aside for the flavours to blend.
- Cut the ham into quarters to get 16 pieces; roll these up like cigarettes.
- Dice the zucchini, brinjal, onion and capsicum into 2 cm pieces.
- Spear a piece of the capsicum, ham, brinjal, onion and zucchini on a toothpick. Prepare 16 toothpicks in the same way.
- Beat the eggs along with the salt and pepper; mix in the cornflour.
- Heat the oil in a wok or a deep frying pan, dip the kebabs in the egg mixture, fry until they are golden brown; drain, and serve hot, along with the sauce.
INGREDIENTS
- 4 slices ham
- 1 zucchini
- 1 medium aubergine(brinjal)
- 1 onion
- 1 green capsicum, deseeded
- 1 egg
- salt and pepper to taste
- 4 tablespoons cornflour
- Cooking oil to deep-fry
- 16 toothpicks
For the sauce
- 100 ml tomato sauce
- 1 tablespoon Worcestershire sauce (commercially available)
- 1 tablespoon mustard paste (commercially available)
- Tabasco sauce to taste
7 comments for “Cocktail Kebabs”
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