Veal Brochettes with Karate Sauce

Ingredients

• 454 g (1 lb) ground Quebec Veal
• 1 Egg
• 2 Shallots, minced
• 15 ml (1 tbsp) Parmesan cheese, grated
• 5 ml (1 tsp) Grilled sesame oil
• 1.25 ml (1/4 tsp) Cayenne pepper
• 30 ml (2 tbsp) Fresh coriander, chopped
• 5 ml (1 tsp) Fresh ginger, chopped
• 2.5 ml (1/2 tsp) Salt
• 1.25 g (1/4 tsp) Pepper
• 4 8-inch Wooden skewers soaked in water

Karate Sauce

• 30 ml (2 tbsp) Hoisin sauce
• 2.5 ml (1/2 tsp) Sambal oelek or hot chilli sauce
• 2.5 ml (1/2 tsp) Rice vinegar
• 2.5 ml (1/2 tsp) Soy sauce
• 15 ml (1 tbsp) Water

Preparation

1. Preheat oven to 200°C (400°F).
2. In a bowl, mix the ingredients for the brochettes together. Divide the mixture into 4 equal portions and shape each portion around a wooden skewer. Place skewers on a baking sheet lined with parchment paper
3. For the sauce, mix all the sauce ingredients together in a bowl. Brush each brochette with the sauce and bake for about 10 minutes. Turn after 5 minutes. Brush brochettes with sauce again. The internal temperature of the meat should reach 79°C (174°F).