To garnish: Thin slices of fresh red chilli and fresh coriander leaves
Remove Regal Salmon pieces from packet and dry on kitchen paper. Remove the tail shells from the prawns and de-vein. Trim the scallops.
Mix together the soy sauce, lime rind and garlic. Toss the salmon, prawns and scallop pieces in marinade and leave for 15 minutes.
Put all the sauce ingredients into a food processor and whizz until smooth.
Drain the fish and seafood and thread onto bamboo kebab sticks. Preheat the barbecue plate or grill pan to medium-high. Cook kebabs for 2-3 minutes, until prawns cooked through on all sides and just firm. Set aside.
Wipe away any excess oil. Pour in the sauce ingredients and stir well.
Serve kebabs with plenty of curry sauce, thin slices of chilli and plenty of fresh coriander leaves.
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