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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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For World Tour II - Asia/Vietnam. Recipe source: Sticks & Skewers by Elsa petersen-Schepelern Ingredients:
1 piece gingerroot, peeled and grated (1 inch) |
3 garlic cloves, crushed |
1/2 cup fish sauce |
2 tablespoons tamarind paste |
1/2 cup coconut milk |
2 tablespoons peanut oil |
4 boneless chicken breasts |
12 -20 wooden skewers (soaked in water for at least 30 minutes) |
2 garlic cloves, crushed |
1 red chile, seeded and chopped |
1 tablespoon sugar |
1/2 lime, seeded and chopped |
1 1/2 tablespoons fish sauce |
Directions:
1. In a bowl mix marinade ingredients (ginger - peanut oil) together.
2. Cut the chicken into slices (1/2 inch wide) and then cut these into strips (1/2 inch wide).
3. Thread the chicken on the (soaked) skewers.
4. Place skewered chicken on a plate of marinating dish and pour marinade over. Let marinate for 30 minutes while preparing grill.
5. Drain marinade into saucepan, bring to a boil and then simmer stirring for 15 minutes.
6. Grill satays until cooked through.
7. Serve with hot marinade and dipping sauce (see below).
8. To make dipping sauce: Using a spice mill or with mortar and pestle work the garlic, sugar and chili to a paste. Stir in chopped lime (including the peel) and collected juices. Puree again. Stir in fish sauce and 1/2 cup of water to get righ consistency (may need more water). Set aside.
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