VEGETABLE (OR SHRIMP) SATAY SKEWERS
Not only a great meal, shrimp satay is fun finger food and a super addition to any party tray. Use leftover peanut sauce, thickened with tangy black bean sauce and livened up with hot sauce and you've got a great dip for skewered shrimp. The sauce is perfect with vegetables too. I like to serve this dish with Asian noodles or rice and snap peas on the side.
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Wooden or metal skewers
- In a small saucepan, combine reserved peanut sauce, black bean sauce and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
- Meanwhile, coat a stove-top grill pan, griddle or large skillet with cooking spray and set pan over medium-high heat. Skewer shrimp on skewers, leaving a little space between shrimp to allow for even cooking. Add shrimp skewers to hot pan and cook 5 minutes, until bright pink and cooked through, turning frequently.
- Serve shrimp with peanut sauce on the side (for dunking!).
- In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
CHICKEN SATAY SKEWERS RECIPE BY TASTY
Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
- Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
- Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
- With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
- Serve the chicken skewers with the sauce on the side.
- Enjoy!
Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams
SATAY AUBERGINE SKEWERS
Roast the aubergine batons for these canapés early in the day and skewer on cocktail sticks, then reheat in a hot oven for 5 mins before serving
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Tip the aubergine batons into a roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.
- Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the garlic and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste. Set aside. You will make more sauce than you need. The satay sauce will keep, covered and chilled, for up to three days. Reheat until piping hot.
- Skewer the cooked aubergine on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander. Alternatively, serve the sauce on the side for dipping.
Nutrition Facts : Calories 84 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
AUBERGINE (EGGPLANT) AND TOFU SATAY STICKS
I have included the recipe for satay and green Thai sauce here too. If you want to you can use ready made versions but check the label, some contain fish bits
Provided by PinkCherryBlossom
Categories Soy/Tofu
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To make the green curry paste, grind all the ingredients together in a processor until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
- For the skewers Mix 3tbsp green curry paste together with 1tbsp groundnut oil. Cut the tofu and aubergine into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
- Brush the vegetables with the remaining oil and grill under a medium heat until golden.
- Make the satay sauce. Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
- Serve the skewers on individual plates with a small bowl of satay sauce.
Nutrition Facts : Calories 467.3, Fat 39.3, SaturatedFat 14.7, Sodium 129.8, Carbohydrate 22, Fiber 7.3, Sugar 7.6, Protein 15.3
SATAY GRILLED AUBERGINE
Skewers at the ready- these vegetarian kebabs are marinated in soy and turmeric and served with a rich peanut dipping sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 14
Steps:
- Toss the aubergine with the soy sauce, oil, turmeric, 1 tbsp chilli sauce and some black pepper, then thread onto pre-soaked wooden skewers. Heat a griddle pan or frying pan until medium-hot. Grill the aubergines on all sides turning after grill marks appear. They need time to soften so keep the heat on mediumlow and cook until soft and golden. Brush with a little oil if they start to stick to the pan.
- For the salad, mix together all the ingredients in a small bowl, then set aside. In another bowl, mix the remaining chilli sauce, peanut butter, hoisin, vinegar and coconut milk. Serve the skewers with the salad, peanut sauce and some basmati rice.
Nutrition Facts : Calories 349 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 11 grams protein, Sodium 2.8 milligram of sodium
SATAY BEEF SKEWERS RECIPE BY TASTY
Here's what you need: small red onion, scallions, garlic, fresh ginger, curry powder, ground turmeric, ground cumin, kosher salt, soy sauce, fresh lemongrass, lime juice, coconut milk, peanut oil, peanut butter, peanuts, beef
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a food processor, combine the red onion, scallions, garlic, ginger, curry powder, turmeric, cumin, salt, soy sauce, lemongrass, lime juice, coconut milk, peanut oil, and peanut butter. Purée until smooth.
- Divide the sauce between 2 small bowls. Add the chopped peanuts to one of the bowls and stir to combine. Cover with plastic wrap and refrigerate until ready to use.
- Pour the remaining sauce over the cubed beef in a medium bowl. Toss well to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours, up 6 hours.
- Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) square baking dish with parchment paper.
- Thread the beef cubes onto skewers and set over the baking dish.
- Bake for 20 minutes, until the beef is seared and juicy.
- Serve the satay beef with the reserved sauce alongside.
- Enjoy!
Nutrition Facts : Calories 620 calories, Carbohydrate 17 grams, Fat 48 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams
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AUBERGINE SATAY SKEWERS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 40 minsCategory Sweetcorn RecipesCalories 276 per serving
- Light/preheat the barbecue and soak 16 wooden skewers in warm water for 30 minutes. Slice the aubergines lengthways to the thickness of a pound coin, then halve lengthways. Place in a bowl, toss in the olive oil with plenty of salt, then set aside for 20 minutes.
- Meanwhile, make the dip. Heat 2 tbsp of the vegetable oil in a large pan over a low heat, and stir-fry the peanuts for 5 minutes until golden. Set aside to cool a little, then blend in a food processor until smooth.
- In the same pan, fry the shallots and garlic in the remaining oil over a high heat for 1 minute. Add the chopped chilli, chilli powder, sugar, soy sauce, coconut cream and 400ml water. Bring to the boil, add the peanut paste and simmer for 15 minutes until thickened. Add the lemon juice and season with salt. Keep warm.
- Thread the aubergine onto the soaked skewers so they form a ‘snake’ (see left). Cook on the hot part of the barbecue for a maximum of 2 minutes until charred. Flip over and repeat on the other side. Remove from the barbecue.
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- Marinate the aubergine. In a large, non- metallic bowl, whisk together the sesame oil, mirin, vinegar, soy sauce, 2 tablespoons of the honey, the ginger, garlic and sesame seeds. Add the aubergine pieces and toss to coat, then cover and marinate in the fridge for a minimum of 2 hours or ideally overnight, occasionally tossing the aubergine in the marinade.
- About1hourbeforeyou’rereadytoserve, make the smashed cucumber. Whisk together the vinegar, salt, sugar, oil and soy sauce until the salt and sugar have dissolved. Cut the cucumber in half lengthways, scoop out the seeds with a spoon. then, with a rolling pin, bash, cut-side down, until the skin begins to crack. Chop the cucumber into 2cm chunks, and toss in the dressing. Chill for 1 hour to pickle.
- Meanwhile, if you’re using bamboo skewers, soak in warm water for 1 hour (this will prevent them from burning on the grill). Preheat an outdoor barbecue.
- Just before grilling, make the satay drizzle. Whisk together all the ingredients, adding 2-3 tablespoons of water (depending on the brand of peanut butter used), until you have a smooth, pourable sauce.
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