Asian Spring Salad with Satay Skewers

Ingredients

• 2 tbsp Soy sauce
• 2 tbsp sherry
• 1 tsp Sambal oelek
• 1 tsp Chinese spice powder
• 2 tbsp oil
• 250 g Chicken breast fillet
• 150 g raw shrimp (peeled)
• 30 g peanut kernels
• 1 bunch spring onions
• 250 g carrots
• 3 stalks celery
• 150 g bean sprouts
• 2 tbsp fruit vinegar
• Salt
• Pepper
• 4 tbsp oil
• 2 pieces pickled ginger (from jar)
• coriander leaves

Instructions

1. 1.

   Whisk soy sauce, sherry, sambal oelek, Chinese spice powder and oil. Slice chicken breast lengthwise into thin strips. Skewer onto lightly oiled wooden sticks; skewer shrimp as well. Brush with the marinade. Cover and marinate for 1 hour.

2. 2.

   Roast peanuts. Trim, wash and finely chop spring onions. Peel carrots and slice into thin ribbons. Trim, wash and slice celery into thin rounds. Rinse bean sprouts. Mix vinegar with salt, pepper and oil. Dice ginger finely. Stir in and adjust seasoning with ginger syrup. Combine salad ingredients with the marinade.

3. 3.

   Grill satay skewers in a grill pan for 4-5 minutes and serve alongside the salad, garnished with coriander leaves.