Vietnamese satay in a spicy satay sauce - Bresc BV
Ingredients For the satay - 4 stalks lemongrass - 20 g Bresc Lemongrass puree - 15 g soy sauce - 8 g oyster sauce - 5 g Bresc Garlic puree - 15 g fish sauce -
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.com.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skewer
- Saucepan
- Stove
- Wooden spoon
- Plate
Ingredients
- 4 stalks lemongrass
- 20 g Bresc Lemongrass puree
- 15 g soy sauce
- 8 g oyster sauce
- 5 g Bresc Garlic puree
- 15 g fish sauce
- 300 g chopped chicken thighs, skin removed
- 2 sprigs Thai basil
- 2 stalks spring onion
- 8 g coriander, chopped
- 3 g 5 spices powder
- 3 g black pepper
- prawn crackers
- 2 1/2 dl ready-made satay sauce
- 20 g hoisin sauce
- 10 g Bresc Strattu
- 1 dl chicken stock
- ½ dessertspoon Bresc Lemongrass Puree
- ½ dessertspoon Bresc Pesto garlic puree
- 1 dessertspoon Bresc WOKchilli
- 1 dessertspoon sugar
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