Chicken Satay Skewers, Tom Yum, Pak Choi & Steamed Prawns Recipe

Ingredients

• Jasmine Rice
• Skewers
• Chicken Breast
• Prawns
• Satay Sauce
• Peanut Butter
• Lime Juice
• Peanuts
• Sesame Oil
• Spring Onions
• Coriander
• Steamer
• Honey
• Soy Sauce
• Sesame Seeds
• Chilli flakes
• Garlic Granules
• Fish Sauce
• Tom Yum Paste
• Coconut Milk
• Chilli
• Pak Choi
• Ginger
• Garlic
• Cherry Tomatoes

Method

Wash & prepare meat, fish and veg and devein the prawns

If you are using wooden skewers make sure you soak them for 30 mins minimum, the longer they are soaked for the less chance of them burning

Grate garlic and ginger and finely chop chilli and spring onions

Add half of the grated garlic, ginger and spring onions to the prawns with honey and lime juice

Mix Satay sauce with some crushed peanuts, peanut butter and garlic granules and add to chicken pieces

Skewer the chicken and put in the oven at around 180 degrees these take approx. 10 – 15 mins

Wash rice and simmer for as long as recommended on the packet or keep checking

To a pan add sesame oil, garlic and ginger then some of the tom yum paste, cook for a few minutes

Add coconut milk, tomatoes, fish sauce, garlic granules, lime juice, chilli flakes and shiitake mushrooms and simmer on a low heat

Add water to a pan for the steamer and simmer then add the prawns to the steamer and cover. Steam until they are cooked.

The prawns should be slightly pink, white and opaque, do not eat prawns if they are grey or translucent, if they are bright white there is a chance they are overcooked but it all comes down to personal preference on what kind of texture you like

Add sesame oil, soy sauce and the remainder of the garlic and ginger to a pan and add the pak choi

Serve and enjoy 🙂