Thanks Chef Jai Gibbons
Ingredients-
4 medium sized leatherjackets cut into strips and put onto skewers
For marinade
- 1 tablespoon Sunflower Oil
- 1 Garlic Clove (crushed)
- 1 Long Red Chillies (chopped)
- 1 tsp White Pepper (ground)
- 1 tablespoon Ground Coriander Seeds
- 1 teaspoon Ground Nutmeg
- 1 tablespoon Ground Cumin
- 1 tsp Shrimp Paste or fish sauce
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Kecap Manis (Indonesian sweet soy sauce)
For sauce
- 1 tablespoon Peanut Oil
- 1 Garlic Clove (crushed)
- 1 Asian Eschalot (red, finely chopped)
- 2 Small Red Chillies (thinly sliced)
- ¼ cup Smooth Peanut Butter
- ½ cup Light Coconut Milk
- 2 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 1 tsp Worcestershire Sauce
- 1 teaspoon Light Soy Sauce
- 50g Unsalted Roasted Peanuts (crushed)½ Lime
Marinade Method
Heat all ingredients in the marinade list, in a wok or small pot for about 5-8 minutes on a medium heat until fragrant and slightly thick, remove from the wok or pot. Let cool and coat the leatherjacket skewers with marinade.
Spicy peanut sauce-
for the spicy peanut dipping sauce, heat oil in a small saucepan over medium-high heat. Add garlic, eschalot and chilli, and cook, stirring, for 3 minutes or until softened. Add peanut butter, coconut milk, kecap manis, Worcestershire sauce, soy sauce and a pinch of salt. Reduce heat and gently simmer, stirring occasionally, for 10 minutes until the ingredients are combined. Add crushed peanuts, lime juice and 1/4 cup (125ml) water, then return to a simmer and cook for a further 2 minutes until reduced slightly. Remove from heat and set aside to cool.
Grill skewers of leatherjacket, serve with spicy peanut sauce over the top or as a dipping sauce, serve with steamed jasmine rice and Asian greens.
