Chicken and Shrimp Satay with Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 387 kcal | (18 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 16 g | (11 %) |
Ingredients
- For the satay:
- 2 Tbsps soy sauce
- 2 Tbsps sherry
- 1 tsp Sambal oelek
- 1 tsp Chinese 5 spice powder
- 2 Tbsps vegetable oil (plus more for the grill pan)
- 250 grams Chicken breasts
- 150 grams raw, peeled and deveined shrimp
- For the salad
- 30 grams Shelled peanut
- 1 bunch scallions
- 250 grams carrots
- 3 stalks Celery
- 150 grams soybean sprout
- 2 Tbsps Fruit Vinegar
- salt
- peppers
- 4 Tbsps vegetable oil
- 2 scoops pickled ginger (jarred)
- Coriander
Preparation steps
For the satay: In a bowl, whisk together the soy sauce, sherry, sambal oelek, 5-spice powder and oil. Cut the chicken breast lengthwise into thin strips and thread on wooden skewers. Thread the shrimp on separate skewers. Place the skewers on a large plate and brush with the marinade. Cover and marinate in the refrigerator for 1 hour.
For the salad: Toast the peanuts in a dry skillet. Rinse, trim and thinly slice the scallions. Peel the carrots and cut into thin strips. Rinse the celery and thinly slice. Rinse the bean sprouts.
In a bowl, mix the vinegar with the oil, season with salt and pepper. Finely chop the ginger and add to the bowl along with the ginger syrup. Add the salad ingredients and toss to combine.
Lightly oil a grill pan and grill the skewers until cooked through, 4-5 minutes. Serve with the salad and garnish with cilantro.
