We’re suckers for street food and it doesn’t get much better than these Asian sticks of deliciousness. Inspired by a bustling food market in Hanoi, we’ve even managed to track down some fresh kaffir lime leaves from one of the only producers in the whole UK. They’ll add a citrussy twist whilst a simple satay sauce provides the cherry on the icing. As ever make sure you soak your skewers in advance so they don’t burn under the grill!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
Brown Basmati Rice
Kaffir Lime Leaf
Sweet Chilli Marinade(ContainsSulphites)
Sugar Snap Peas
Soak the skewers in cold water to stop them burning later. Boil a medium sized pot of water with ½ tsp of salt. When the water comes to the boil add the brown rice. Boil for around 25 mins until it is soft enough to eat then drain and keep to the side.
Peel and finely dice the garlic. Peel the ginger using the edge of a spoon and finely dice. Roughly chop the coriander and very, very finely slice the kaffir lime leaf. Crush the cumin seeds using the base of a saucepan.
LH: Mix the beef mince with the ginger, garlic and cumin. Mix in the kaffir lime leaf, ¾ of the coriander and ¼ tsp of salt. Divide the mixture into 8 and push onto the skewers.
Mix the peanut butter with the sweet chilli sauce and 2 tsp of lime juice and ¼ tsp of salt. If your sauce is quite thick, loosen it up with 3 tbsp of boiled water. Tip: If you have some milk, you can also use that instead of water.
Turn your grill onto its highest setting. Grill the beef skewers on the top shelf for a few mins on each side, until lightly charred. Tip: To make sure the sticks don’t burn you can wrap them in tin foil.
Bring another pot of water to the boil with ¼ tsp of salt. Add the sugar snap peas and cook for 3 mins. Drain and keep to the side.
Serve the rice topped with the beef skewers, sugar snap peas and the satay sauce. Sprinkle over the remaining coriander and tuck in.