ORIENTAL VEGETABLE KEBABS WITH PEANUT DRESSING

[Guest guest]

1 RED PEPPER

1 YELLOW PEPPER

DE-SEEDED AND CUBED

12 CHERRY TOMATOES

6 SPRING ONIONS TOPPED, TAILED AND CUT INTO 5CM (2IN) LENGTHS

2 BABY COURGETTES CUT INTO CHUNKS

GROUNDNUT OIL OR SUNFLOWER OIL FOR GRILLING

6 KEBAB SKEWERS

 

FOR THE MARINADE:

3-4tsp TERIYAKI SAUCE. OR MAKE A MARINADE BY MIXING TOGETHER 2-3TBsP

OF SOY SAUCE, 1 CLOVE CRUSHED GARLIC, 1TSP SUGAR AND A LITTLE FRESH

GINGER JUICE, OR PINCH OF GROUND GINGER. ADD SALT AND PEPPER TO TASTE

FOR THE DRESSING:

1TBSP GROUNDNUT OR SUNFLOWER OIL

1 SHALLOT (OR SMALL ONION), FINELY CHOPPED

1/2TSP HOT CHILLI POWDER (OPTIONAL)

2TBSP TERIYAKI SAUCE/MARINADE

1 CLOVE GARLIC, CRUSHED

1TBSP DARK BROWN SUGAR

UNSALTED ROASTED PEANUTS, GROUND

oz) COCONUT MILK (AVAI LABLE TINNED)

JUICE OF HALF A LEMON

SALT AND PEPPER TO TASTE

ALTERNATIVELY USE COMMERCIAL SATAY SAUCE

 

 

1. Mix all the vegetables together in a bowl and pour on the marinade

or Teriyaki sauce, making sure the vegetables are evenly coated.

Cover and leave for 1-2 hours, stirring occasionally.

 

2. To make the peanut dressing, heat the oil in a small saucepan and

fry the shallot or onion until starting to brown. Add the chilli

powder and cook for one minute. Stir in the marinade or Teriyaki

sauce, garlic, sugar and ground peanuts. Stir well. Add the coconut

milk a little at a time. Bring to the boil and simmer gently for two

minutes. Stir in the lemon juice and season to taste.

 

3. Put the rice on to boil.

 

4. Thread the marinated vegetables onto skewers. Brush with a little

oil and grill over the coals for about 15 minutes, turning

occasionally.

 

5. Gently re-warm the peanut dressing.

 

6. Serve the kebabs drizzled with peanut dressing.