Three Asian-Inspired Appetizers
Ingredients
- For the chicken skewers with peanut sauce
- 500 grams Chicken breasts
- 2 garlic cloves
- 1 chili pepper
- 150 grams roasted Peanuts
- 2 Tbsps soy sauce
- 1 Tbsp sugar
- 300 milliliters Coconut milk
- salt
- 2 Tbsps vegetable oil
- Wooden skewer
- For the pork and shrimp skewers
- 300 grams ground pork
- 200 grams shrimp
- 1 Tbsp Fish sauce
- 1 egg yolk
- salt
- peppers
- 1 pinch sugar
- vegetable oil (for brushing)
- For the pork and shrimp skewers
- 4 Lemongrass
- For the spring rolls
- 4 Rice paper
- 1 small Lettuce
- 2 carrots
- 1 green paprika
- 1 bunch Chives
- 1 Tbsp White vinegar
- 3 Tbsps Salad oil
- salt
- freshly ground peppers
Preparation steps
For the chicken skewers with peanut sauce: Peel the garlic. Cut the chile pepper in half lengthwise, remove the seeds and white ribs, and finely chop.
Combine the garlic with the chile pepper, peanuts, soy sauce, sugar and 100 ml (approximately 1/2 cup) of the coconut milk in a blender and puree. Place in a pot and bring to a boil. Add the remaining coconut milk.
Cut the chicken into strips and season with salt and pepper to taste. Thread onto the skewers.
Heat the oil in a skillet. Add the skewers and cook for 4-5 minutes. Alternatively, grill the skewers.
Serve with the peanut sauce.
For the pork and shrimp skewers: Peel, devein and finely chop the shrimp. In a bowl, stir the shrimp with the ground pork and egg yolks. Season with the fish sauce, and salt and pepper to taste. Divide the mixture into 8 portions, shape into balls and thread onto lemongrass stalks. Brush with oil and cook on a hot grill for 8 minutes.
For the spring rolls: Place the rice paper between 2 damp paper towels until tender.
Peel the carrots and cut into long, thin strips.
Rinse the lettuce and spin dry.
Rinse the green bell pepper, cut in half, remove seeds and white ribs, and cut into strips.
In a bowl, whisk the vinegar and oil together, and season with salt and pepper to taste.
Place 1 rice paper sheet on a clean surface. Arrange 1-2 lettuce leaves on top and cover with some carrots and bell peppers. Drizzle with the vinegar mixture. Roll the spring roll up folding the sides inward. Cut in half and serve.
