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    Malaysian seafood satay

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    Malaysian seafood satay

    • Preparation time: 30 minutes + 2 hours marinating
    • Cooking time: 30 minutes
    • Total time: 1 hour + 2 hours marinating

    Serves: 4


    For the marinade:

    1 tsp ground coriander
    2 stalks lemongrass, trimmed and finely chopped
    2 tbsp Bart Infusions galangal paste
    4 shallots, peeled and chopped
    3 cloves garlic, peeled
    1 red chilli, roughly chopped (seeds left in)
    1 tsp ground turmeric
    1 tbsp Malay taste kicap manis
    1 tbsp light soy sauce
    60ml vegetable oil

    200g monkfish fillet, cut into bite-sized chunks
    12 raw tiger prawns, shells on

    For the satay-style sauce:
    45g LOVE life natural roasted peanuts
    1 red chilli, de-seeded and chopped
    1 tbsp Kicap Manis
    1 tbsp Palm Sugar
    1 tbsp Light Soy
    1 tbsp Tamarind

    4 salad onions, finely sliced
    1 lime, cut into wedges


    1 Place all the ingredients for the marinade in a food processor and blitz to a smooth paste. Coat the fish and prawns in the marinade, cover and place in the fridge for 2 hours, or overnight if possible.

    2 Meanwhile, make the dipping sauce. For extra depth of flavour, roast the peanuts at 180c, gas mark 4 for 5 minutes. Using a pestle and mortar, crush the peanuts into small pieces or blitz in a small food processor. Mix together with the remaining satay sauce ingredients.

    3 Thread the fish and prawns onto bamboo skewers (pre-soaked in cold water for 30 minutes). Heat a griddle pan until smoking then add the skewers and cook for 3 minutes on each side until slightly charred and cooked through.

    4 Sprinkle with the salad onions and serve with the satay-style sauce and lime wedges.

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