Step-by-Step Guide to Prepare Super Quick Homemade Mr Benn’s Bookshop
Luella Greer 14/06/2020 04:53
Mr Benn’s Bookshop
Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, mr benn’s bookshop. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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To get started with this recipe, we must first prepare a few components. You can have mr benn’s bookshop using 29 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Mr Benn’s Bookshop:
Take 500 g organic chicken
Take 3 shallots peeled and roughly chopped
Take 3 cm (1 1/2 inch) piece of galangal or root ginger
Prepare 2 lemongrass stalks, outer leaves removed and white part chopped
Take 1 cm (1/2 inch) piece of turmeric, peeled and roughly chopped
Prepare 2 garlic cloves peeled
Prepare 1 tbsp ground coriander
Make ready 1 tsp cumin
Get 1 tsp palm sugar
Prepare 1 tsp fish sauce
Prepare pinch ground black pepper
Take 1 small chilli, deseeded
Get 1 tsp ground sea salt
Make ready 4 tbsps peanut oil
Get Peanut sauce
Get 1 cup dry roasted peanuts
Get 1 tbsp tamarind pulp
Get 1 cup water
Prepare 1/4 cup light oil
Prepare 1/2 tsp salt to taste
Prepare 2 tbsps palm sugar cut into pieces
Prepare 1 tsp coriander powder
Take 1 tbsp sweet soya sauce
Prepare Spice paste
Get 4 dried red chillies
Get 3 cloves garlic, peeled
Get 3 shallots, peeled and chopped
Get 1 stalk lemongrass, white part only
Make ready 1 cm (1/2 inch) galangal, peeled
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Steps 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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