First, stir honey and scampi paste with 2 tablespoons hot water. Mix with soy sauce. Peel garlic and cut into slices.
Cut pork fish in half lengthwise, then slice diagonally. Thread slices onto oiled skewers. Top with garlic and baste with soy mixture. Let sit in refrigerator for 2 hours, turning over after one hour.
Dry the pork skewers with paper towels. Fry in hot oil for 3 to 4 minutes on each side.
Preparation Tip:
Bring the pork skewers with peanut sauce to the table.
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