INGREDIENTS:
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 BASMATI
RICE TO SERVE
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
115g (4oz) UNSALTED ROASTED PEANUTS, GROUND
15OML (5fl oz) COCONUT MILK (AVAI LABLE TINNED)
JUICE OF HALF A LEMON
SALT AND PEPPER TO TASTE
ALTERNATIVELY USE COMMERCIAL SATAY SAUCE
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METHOD:
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 on a bed of rice, drizzled with peanut dressing. |
