Exquisite Gluten-Free Indonesian Seafood Satay Skewers with Peanut Sauce & Rice Noodle Salad

Allergens

Shrimp, Chicken, Peanuts

Ingredients

• 20 large shrimp, peeled and deveined
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite
• sized pieces
• 16 wooden skewers, soaked in water for at least 30 minutes
• 1 cup unsalted dry roasted peanuts
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving Peanut Sauce:
• 1 cup unsalted dry roasted peanuts
• 2 tbsp vegetable oil
• 1/4 cup water
• 2 tbsp tamarind paste
• 2 tbsp palm sugar or brown sugar
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• Salt and pepper, to taste Rice Noodle Salad:
• 8 oz rice noodles
• 1 cup shredded carrots
• 1 cup thinly sliced red bell peppers
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp vegetable oil
• Salt and pepper, to taste

Instructions

1. Begin by making the peanut sauce: In a food processor or blender, combine peanuts, vegetable oil, water, tamarind paste, palm sugar, garlic, ground coriander, and ground cumin. Blend until smooth, season with salt and pepper to taste. Set aside.
2. Next, prepare the rice noodle salad: Cook rice noodles according to package instructions. Drain and rinse under cold water. In a large bowl, mix together cooked noodles, carrots, red bell peppers, green onions, cilantro, lime juice, vegetable oil, salt, and pepper. Toss until well combined.
3. Thread shrimp and chicken onto soaked wooden skewers, season with salt and pepper. Grill or pan fry the skewers until cooked through, about 2 3 minutes per side.
4. Serve grilled satay skewers atop a bed of rice noodle salad, drizzle with peanut sauce, garnish with fresh cilantro, and serve with lime wedges on the side.

Chef’s Insight

To ensure your satay skewers are extra flavorful, marinate the shrimp and chicken in a mixture of soy sauce, lime juice, garlic, and ground coriander for at least 30 minutes before grilling or pan-frying.

Notes

Be sure to use unsalted dry roasted peanuts for the sauce to control sodium levels. - For an extra crunchy texture, lightly toast the rice noodles before mixing with other salad ingredients.