shrimps (& chicken) of pure excellence

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A Thai sort of skewered pineapple Iron Chef entry

Difficulty: Easy - for beginners
Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v n g d 

Tags: appetizer · pescetarian ·

Ingredients

2lb cut up chicken or large shrimps, boned, skinned, deveined.
1T crushed red pepper
1T chile caribe
1T sugar
1 can coconut milk.
1t cornstarch
1/4t ground ginger, and 1T finely diced ginger root
1/4 C olive oil
half a pineapple
fresh basil
1.5C water chestnuts
2 green peppers, cut to 1" squares

Method

Dice the chicken to shrimp size, or if you used shrimp, just leave it.
Mix coconut milk, basil chile caribe and ginger, hopefully a couple of hours ahead of time. Add cornstarch at the last minute.
Dredge chicken in the sauce.
Arrange on skewers with pineapple, waterchestnuts and green pepper
Simmer the leftover sauce to thicken & drizzle on top.
Brush with oil & broil.

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