Indonesian-Style Chicken Saté with Spicy Shrimp & Krupuk
with crispy onions, green beans & quick-pickled cucumber- Schaaldieren
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Pinda's
- Weekdieren
- Vis
- May contain traces of allergens
- Sesamzaad
- Gluten
- Pinda's
- Noten
There is a special ingredient in your box! These krupuk come from Zeeland and are made with only natural ingredients, including sweet shrimp caught in the North Sea. Scan the QR code and see where our krupuk come from!
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: Soja, Gluten, Tarwe, Sesamzaad)
60 g
Peanut sauce
(Contains: Soja, Pinda's)
15 g
Krupuk
(Contains: Weekdieren, Vis, May contain traces of allergens, Schaaldieren)
15 g
Crispy fried onions
(Contains: Sesamzaad, Gluten, Pinda's, Noten, May contain traces of allergens, Tarwe)
Not included in your delivery
1.5 tablespoon
Sunflower oil
2 tablespoon
[Reduced salt] ketjap manis
2 tablespoon
White wine vinegar
80 milliliters
Water
½ tablespoon
Sugar
Nutrition Values
Utensils
Cooking Steps
- In a bowl, combine the chicken with the ketjap. Set aside to marinate until further use.
- Halve the cucumber lengthways and scoop out the seeds, then slice into thin crescents.
- In a bowl, combine the white wine vinegar with the sugar.
- Season to taste with salt and pepper, then add the cucumber and toss well to combine.
- Boil plenty of water in a pot or saucepan.
- Cook the rice for 10 - 12 minutes, then drain. Stir in the Surinamese-style spices and set aside, covered.
- Discard the tips of the green beans and then cut in half.
- Chop the onion. Deseed and finely chop the red chili pepper.*
*Take care, this ingredient is spicy! Use as preferred.
- Heat a generous drizzle of sunflower oil in a large deep frying pan over medium heat. Fry the onion and chili pepper for 1 minute.
- Add the green beans and fry for 1 - 2 minutes over high heat, then deglaze with half of the water (see pantry for amount).
- Cover with the lid and allow to steam for 5 - 7 minutes.
- Meanwhile, crush or mince the garlic.
- Transfer the garlic to the green beans and fry for 1 minute over high heat.
- Lower the heat to medium-high, then add the shrimp and the Javanese wok paste.
- Fry for 3 minutes, or until the shrimp are done.
- Thread the chicken onto the skewers in zigzag motion.
- Heat a drizzle of sunflower oil in a frying pan over medium heat. Fry the skewers for 6 minutes or until done, turning regularly.
- Transfer the peanut sauce to a saucepan over low heat.
- Stir in the rest of the water, then heat gently.
- Serve all the elements in separate dishes.
- Top the skewers with the peanut sauce and serve the rest of the sauce alongside.
- Garnish the rice with the crispy onions.
