Indonesian-Style Chicken Skewers and Spicy Green Beans with Shrimp
with krupuk, fried onions and quick-pickled cucumber
This recipe provides 336g vegetables per portion.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Marinated diced chicken
60 g
Shrimp
(Contains: Schaaldieren)
75 g
Quick-cook brown rice
½ piece
Persian cucumber
1 piece
Garlic
1 piece
Onion
150 g
Green beans
¼ piece
Red chili pepper
½ sachet(s)
Surinamese-style spices
½ sachet(s)
Javanese wok paste
(Contains: Tarwe, Sesamzaad, Soja)
60 g
Peanut sauce
(Contains: Tarwe, Soja, Pinda's, Zwaveldioxide en sulfiet)
15 g
Krupuk
(Contains: Schaaldieren May be present: Weekdieren, Vis)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
Not included in your delivery
1.5 tablespoon
Sunflower oil
2 tablespoon
[Reduced salt] ketjap manis
2 tablespoon
White wine vinegar
2 tablespoon
Water for the sauce
to taste
Cane sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan with a lid for the rice.
- Add the ketjap and chicken to a bowl. Let it marinate until further use.
- Halve the cucumber lengthways and scoop out the seeds with a spoon. Cut into thin crescents.
- In another bowl, mix the white wine vinegar and water (see pantry for amount). Season with salt, pepper and cane sugar to taste. Add the cucumber and mix well.
- Boil the brown rice for 10 - 12 minutes, then drain and stir in the Surinamese-style spices. Let it steam with the lid on.
- Discard the tips of the green beans and cut the beans in half.
- Crush or mince the garlic. Dice the onion.
- Deseed and finely chop the red chili pepper.
- Heat a generous drizzle of sunflower oil in a large deep frying pan with a lid over medium heat.
- Fry the red chili pepper and onion for 1 minute.
- Add the green beans and fry for 1 - 2 minutes over high heat.
- Deglaze the green beans with a splash of water (about 50 ml per person). Place the lid on the pan and let it steam for 5 - 7 minutes.
- Thread the chicken onto the skewers in a wavy motion for an extra-firm hold.
- Heat a drizzle of sunflower oil in a frying pan over medium heat.
- Fry the chicken satay for 6 minutes or until done, turning regularly.
- Remove the lid from the pan with the green beans, add the garlic and fry over high heat for 1 minute.
- Lower the heat to medium-high, then add the shrimp and the Javanese wok paste.
- Fry for 3 minutes or until the shrimp are cooked.
- Heat a saucepan over low heat and warm up the peanut sauce with the water for the sauce (see pantry for amount).
- Serve the rice on deep plates with the chicken satay and the spicy green beans with shrimp on the side.
- Serve the quick-pickled cucumber and krupuk alongside.
- Top the rice and chicken satay with the sauce and garnish with the fried onions.
