Chicken and Shrimp Satay with Vegetable Salad

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Chicken and Shrimp Satay with Vegetable Salad
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
387
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories387 kcal(18 %)
Protein27 g(28 %)
Fat24 g(21 %)
Carbohydrates16 g(11 %)
Author of this recipe:

Ingredients

for
4
For the satay:
2 tablespoons
2 tablespoons
1 teaspoon
1 teaspoon
2 tablespoons
Vegetable oil (plus more for the grill pan)
250 grams
150 grams
raw, peeled and deveined Shrimps
For the salad
30 grams
1 bunch
250 grams
3 sprigs
150 grams
2 tablespoons
4 tablespoons
2 scoops
pickled Ginger root (jarred)

Preparation steps

1.

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.

2.

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.

3.

Lightly oil a grill pan and grill the skewers until cooked through, 4-5 minutes. Serve with the salad and garnish with cilantro.