Just in time for the nice weather!
Makes 10 kebobs -
1 package bratwurst
1 can (6 oz) pineapple chunks, drained
1 can (6 oz) whole water chestnuts, drained
10 6-inch skewers
Oil for frying
Sweet and sour sauce for dipping
2 eggs, beaten
½ cup teriyaki sauce
½ cup beer (approximately)
1 cup flour
4 tablespoons cornstarch
¼ teaspoon Chinese 5 spice seasoning
½ teaspoon garlic powder
2 teaspoons Cholula Hot Sauce
2 teaspoons toasted sesame seeds
¼ teaspoon salt
Preheat barbecue grill to medium. Remove the brats from the package and grill for 25 to 30 minutes, until golden brown. Remove brats from the grill, let cool and cut each one into 4 slices. On each skewer, place 1 piece of bratwurst, a pineapple chunk, a water chestnut and end with another piece of bratwurst.
In a bowl, combine beaten egg, teriyaki sauce, beer, flour, cornstarch, Chinese 5 spice, garlic powder, hot sauce, toasted sesame seeds and salt.
Heat 3 inches of oil in a wok or large sauté pan. Dip the kebob in the batter or use your hand to coat each one with batter, keeping the end that you are holding free of batter. Carefully place in hot oil and cook for about 2 minutes on each side. Remove from oil and drain on paper towels. Do this for each kabob.