Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 2 people
Difficulty level: 3 out of 4
26 Ingredients
Number of servings
2
- 2-3teaspoons curry powder
- 1teaspoons sugar
- 1/2 cup frozen peas
- 1-2teaspoons fish sauce
- 1tablespoons red capsicum, chopped (extra)
- 1 red chilli, chopped
- 2tablespoons coriander, chopped
- sambal: 1/2 cup finely diced cucumber
- 3 spring onions, chopped
- skewers: 1 chicken breast fillet, cut into cubes
- 1tablespoons kecap manis
- 2tablespoons crunchy peanut butter
- 1/2teaspoons ground coriander
- 1/2teaspoons ground cumin
- 2teaspoons sweet chilli sauce
- 1 cup jasmine rice, cooked
- satay sauce: 200ml light & creamy evaporated milk
- 1 garlic clove, crushed
- 1tablespoons lemon juice
- 1tablespoons vegetable oil
to serve
- 2 eggs, fried
- 4 cooked prawns
- 6 prawn crackers
- 1tablespoons toasted coconut
- 1/2 cucumber, sliced
- 1 tomato, sliced
Method
Step 1 of 5
Combine skewer ingredients in a bowl. Thread chicken onto skewers. Set aside.
Step 2 of 5
Make sambal; combine all ingredients.
Step 3 of 5
Make satay sauce; stir milk, essence, powder and fish sauce in a saucepan over medium heat until combined. Simmer for 5 minutes. Add peanut butter and continue to stir for 5 minutes. Add sugar and 1 tbs of water. Cook, stirring until thick.
Step 4 of 5
Make fried rice; heat oil in wok over high heat. Add garlic and chilli and stir for 2-3 seconds, Add rice and veg. Toss well until golden. Add sauce and coriander and toss through. Remove from heat.
Step 5 of 5
Cook skewers on a preheated barbecue. Spoon rice into ramekins, pressing down, then turn out in centre of bowls. Top with egg, skewers, satay sauce, prawns, sambal, crackers, coconut, cucumber and tomato.
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