Malaysian seafood satay
Jack from the Waitrose Cookery School shows you how to make an easy grilled seafood dish inspired by the World Street Food course at the school.
Recipe - 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.