Sam Choy's Kitchen recipe: Satay Marinated Prawns on a Skewer with Bok Choy and Spicy Peanut Sauce 4 Servings
Ingredients: 8 Pieces Prawns, whole 1 Cup Satay Marinade (recipe below) 4 Pieces Baby Bok Choy, blanched 2 Pieces Japanese Eggplant Sliced 1/2" thick on a bias 2 Cups Spicy Peanut Sauce (recipe below)
For the Satay Marinade: 1 Teaspoon Lemongrass, white part, finely chopped 1 Tablespoon Ginger, finely chopped 1 Tablespoon Shallots, finely chopped 1/2 Tablespoon Garlic, finely chopped 1/2 Tablespoon Turmeric 1 Teaspoon Chili Paste 2 Tablespoons Soy Sauce 3/4 Cup Peanut Oil
Method: Mix all ingredients vigorously together in a bowl or blender. Skewer prawns, each on 12" skewers, and marinate for one hour.
For the Spicy Peanut Sauce: 1/2 Cup Roasted Ground Peanuts 2 Tablespoons Peanut Oil 4 Pieces Garlic Cloves, chopped finely 2 Teaspoons Chili Paste 4 Tablespoons Tomato Paste 1 Cup Chicken Stock 1 Teaspoon Sugar 2 Tablespoons Peanut Butter 1/2 Cup Hoisin Sauce 1 Each Fresh Red Chili Pepper, seeded, thinly sliced
Method: Heat the oil in a small wok, add garlic, chili, and tomato paste. Fry until garlic is golden brown, add sugar, chicken stock, peanut butter, and Hoisin Sauce. Mix until peanut butter is dissolved. Simmer for three minutes. Place sauce in four individual dipping bowls and garnish with red chili pepper and ground peanuts. Serve warm.
Grill skewers in a low-sided grilling pan on the stove or in the oven, turning them every 30 seconds until all sides are brown Finish in the oven at 400„a F. for five minutes. Sauté the baby bok choy and sliced eggplant in a little peanut oil, season with salt and pepper. Place two skewers on plate with steamed Jasmine Rice. Stand the bok choy upright and open leaves like a flower. Place eggplant slices nest to bok choy. Serve with peanut sauce on the side.