Sam Choy's Kitchen recipe: Satay Marinated Prawns

Sam Choy's Kitchen recipe: Satay Marinated Prawns on a Skewer with Bok Choy and Spicy Peanut Sauce
4 Servings

  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

 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

 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.