200 g steak
wooden or metal skewers
cooking oil for deep-frying
Batter
1 cup (250 ml) self-raising flour
3 Tbsp (45 ml) poppy seeds
¼ tsp (2 ml) salt
1 tsp (5
ml) ground paprika
about 1 cup (250 ml) water
- Whisk all the batter ingredients together and set aside for about 30 minutes.
- Heat the griddle pan until very hot. Grill the steak for 4-5 minutes per side for medium-done, then cut it into thin strips. Secure the meat onto skewers, about three strips per skewer, concertina style. Dip the skewers into the batter and deep-fry in hot oil until golden brown.
Makes 10-12 skewers
Variations
Substitute steak with slices of sausage, or omit the batter and marinate the steak in a marinade of choice, then grill the beef skewers over moderate-hot coals.
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