Are you going to barbecue? Put something different than usual on the barbecue.
Recipe for Balinese minced chicken skewers with cucumber papaya salad
Ingredients for 4 people
Preparation time:30 minutes + 1 hour to marinate
- 2-3 cm ginger root
- 1 garlic clove
- 150 g fresh coconut flesh
- 1-2 tsp Thai red curry paste
- 500 g minced chicken
- 1-2 tsp brown sugar
- 1 papaya
- 1 cucumber
- 50 g peanuts
- 1 handful of Thai basil
- 2-3 tbsp Thai fish sauce
- juice of 1 lime
- 6 stalks lemongrass (sereh)
- (coconut) oil
Get started
- Peel the ginger, peel the garlic and chop both very finely. Grate the coconut. Mix everything with the curry paste and the minced chicken. Season with salt and a little brown sugar. Leave covered in the refrigerator for at least 1 hour to taste.
- In the meantime, peel and halve the papaya, scrape out the seeds and cut the flesh into tiny cubes. Peel the cucumber, halve lengthwise and scrape out the seeds with a teaspoon. Cut the cucumber into 6-7 pieces and slice or slice into thin slices. Roughly chop the peanuts (or crush them in a mortar). Pluck the basil leaves. In a salad bowl, make a dressing from the fish sauce, lime juice, 1 teaspoon brown sugar and some salt. Stir in papaya, cucumber, peanuts and basil and serve the salad with the skewers.
- Cut the lemon stems in half lengthwise. Divide the minced chicken into 12 portions, form into balls and squeeze into oval sausages around the lemon stems. Lightly grease the skewers with oil and roast the skewers over a moderately hot barbecue for about 10 minutes until brown and cooked through.
Enjoy your meal!
Curious about more barbecue recipes? You will find them in the August issue of Santé.
Recipe and image:Beautiful image/Stockfood
