Poppa Wan's satay skewers

We’re back in Gok’s kitchen, and today he’s showing us a recipe passed down by Poppa Wan - his delicious Satay Skewers.

Serves 2

Ingredients:

3 x King Prawns (I like to use Jumbo if you can get them and leave the tails on, body shells removed, de-veined)

2 x Organic Chicken Breasts - cubed and bashed

6 wooden skewers, soaked

For the satay sauce:

5 heaped tbsp peanut butter

½ white onion, cut julienne

2 cloves of garlic, minced

1 inch piece of ginger, minced

1 tbsp medium hot curry powder

1 tsp clear honey

1 Tbsp light soy

1 tbsp dark soy

Dash of sesame oil

½ cup of chicken or vegetable stock

Salt and White Pepper

1 can coconut milk

To serve:

Cooked white rice, lime wedges, fresh coriander, spring onion slices, small cucumber cubes, chilli slices

Method:

• To make the Satay Sauce: Add peanut butter, white onion, garlic, ginger, curry powder, honey, light and dark soy, sesame oil, stock and a pinch of salt and pepper into a big bowl. *Before you do anything else transfer half the marinade to a bowl and keep to one side for the dipping sauce*

• With the remainder of the satay sauce marinade, add the chicken and prawns and allow to marinate (overnight is best but a couple of hours in the fridge will do)

• Assemble by threading the meat onto the soaked skewers, and griddle for 10 minutes (for the chicken) and 4-5 minutes (for the prawns) turning often

• Take your reserved satay sauce and add the coconut milk. Place over a medium heat and reduce until it reaches a thick sauce. Season with salt and white pepper. Use the sauce to baste the skewers if needed.

• Serve next to a mound of rice. Pour sauce over skewers. Sprinkle with the chopped coriander, cucumber, spring onions and red chilli. Squeeze lime wedge over and devour.

Goks' tip:

If you would like to make vegetarian skewers then any cubed veggies or firm tofu will work.