Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mr benn’s bookshop. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Mr Benn’s Bookshop is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Mr Benn’s Bookshop is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook mr benn’s bookshop using 29 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Mr Benn’s Bookshop:
- Take organic chicken
- Make ready shallots peeled and roughly chopped
- Take piece of galangal or root ginger
- Prepare lemongrass stalks, outer leaves removed and white part chopped
- Take piece of turmeric, peeled and roughly chopped
- Prepare garlic cloves peeled
- Get ground coriander
- Prepare cumin
- Make ready palm sugar
- Make ready fish sauce
- Get ground black pepper
- Take small chilli, deseeded
- Prepare ground sea salt
- Prepare peanut oil
- Take Peanut sauce
- Prepare dry roasted peanuts
- Make ready tamarind pulp
- Get water
- Take light oil
- Make ready salt to taste
- Get palm sugar cut into pieces
- Take coriander powder
- Prepare sweet soya sauce
- Take Spice paste
- Make ready dried red chillies
- Make ready garlic, peeled
- Make ready shallots, peeled and chopped
- Take lemongrass, white part only
- Make ready galangal, peeled
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Instructions to make Mr Benn’s Bookshop:
- Slice the chicken into thin slices.
- Grind together the shallots, galangal, lemongrass, turmeric and garlic, coriander and cumin in a pestle and mortar until a rough paste. Add the fish sauce, sugar and chilli and season with a few grinds of salt and pepper.
- Add to the paste and the peanut oil to the chicken mixing well to combine.
- Cover with cling film and leave to marinate overnight in the fridge.
- Soak 8 bamboo skewers in warm water. Thread the marinated chicken onto the skewers. Heat a griddle pan and brush with oil. Lay the skewers on the pan. Turn frequently until cooked through basting occasionally with a light oil.
- For the peanut sauce, crush the peanuts with a pestle and mortar and set aside.
- In a small bowl add the tamarind pulp to 1/4 cup warm water and set aside for 10 minutes. Sieve and discard the pulp. Soak the chillies in warm water to soften and drain.
- Transfer the spice paste ingredients to a food processor, add 3 tablespoons of water and blend until combined.
- In a saucepan, heat the oil on medium heat, add the spice paste and fry until aromatic.
- Add the ground peanuts, tamarind, water, salt, sugar, coriander and soy sauce stirring to combine.
- Cook the peanut sauce on medium heat stirring continuously for about 10 minutes until the peanut sauce thickens and the oil separates.
- Serve the chicken skewers with the warm satay sauce.
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