Impress your guests with these visually striking and flavorful skewers—the perfect original snack for any gathering.
The final skewer in the photo features coconut roots. Intrigued? Find the full recipe on page 95 of the February issue of Santé.
Serves 4 | Prep time: 30 minutes
Ingredients
Preparation
Slice the asparagus in half diagonally (discard the tough bottom ends). Boil in salted water with sugar for 10 minutes. Whisk lemon juice, oil, salt, and pepper for the dressing. Drain asparagus, rinse under cold water, pat dry, and thread onto skewers. Arrange on a plate, drizzle with dressing, and marinate for 10 minutes. Finely grate Parmesan onto a plate and roll skewers until fully coated. Serve immediately.
Serves 4 | Prep time: 40 minutes
Ingredients
Preparation
Boil corn cobs for 8-10 minutes and drain well. Crush cornflakes into crumbs in a sealed plastic bag. Remove seeds from chilies and finely chop. Mix breadcrumbs, chilies, and cornflake crumbs in a bowl.
Heat oil in a frying pan or wok. Beat eggs with 3 tablespoons water and salt in a shallow dish. Place flour on another plate. Dust corn with flour, dip in egg, then coat in breadcrumb mixture. Fry in batches until golden. Drain on paper towels and thread onto skewers.
