- Bamboo skewer - Saigon skewer with tilapia filet and shrimp Article : Saigon skewer with tilapia filet and shrimp, IQF, 65 g Lat: Oreochromis Niloticus, Penaeus Monodon Contents: 7 x 65 g = 455 g Item: 11 x 455 g = 5.05 Kg Preparation: Dab the skewers dry after defrosting. Season according to taste with salt, pepper and lime juice and fry in olive oil. You can also steam them with some fish stock to give the full flavour. Cooking times: steam for approximately 4-5 mins., fry for approximately 3-4 mins. Where to use: Thanks to the fast preparation time the skewers are a quick addition to a lunch buffet or can be used as a component in a main course. Recipe idea: Cut a pumpkin in half and scoop out the seeds with a spoon. Cut pumpkin into quarters, peel and cut into fine slices. Clean leek, wash and cut into rings. Peel ginger and dice very finely. Remove seeds from a chili pepper and chop finely. Wash limes, dab dry and grate the peel thinly with a grater. Press out juice, dab the skewer dry and marinate with half of the ginger, chili, lime peel and juice. Wash coriander, dab dry and cut finely. Heat 2 tablespoons of oil in a pot. Sauté pumpkin, leek, the remaining ginger and chili in this. Deglaze with coconut milk and stock. Salt and add the remaining lime juice and peel. Steam for 4 - 5 minutes. In the meantime heat the remaining oil in a pan. Dab the skewers and salt. Then fry for 2 - 3 minutes on both sides. Season pumpkin vegetables according to taste with coriander. Arrange the fried skewers with the pumpkin vegetables. Serve with Thai noodles.