Prep time: 30 mins
Cooking time: 10-20 mins
Ingredients
-
- 8
shallots, peeled
- 1
red pepper, cored, deseeded and cut into chunks
- 4
courgettes (preferably both green and yellow varieties)
- 8
mushrooms
- 3 tbsp
olive oil
- 1 tbsp
lemon juice
- 2 tbsp
coriander, chopped
- Pinch
salt
- Pinch
black pepper
- 1
onion, finely chopped
- 2
garlic cloves, crushed
- 1
red chilli, de-seeded and finely chopped
- 1 tsp
Blue Dragon Minced Ginger (or 2 cloves of fresh garlic crushed)
- 150ml
peanut butter, crunchy
- 2 tsp
runny honey
- 3 tbsp
lemon juice
- 300ml
water
- 1
bay leaf
- 50g
butter
- Dash
Blue Dragon Dark Soy Sauce
- Dash
cider vinegar
Serves: 2
Try this recipe with
Sweet Chilli Dipping Sauce
Gado Gado Veggie Skewers
The classic Indonesian dish of Gado Gado, with a modern twist.
Preparation:
- For the kebabs, prepare vegetables as follows: Cut the pepper and courgettes into 2cm/¾in size pieces. Halve mushrooms. Mix olive oil, lemon juice, coriander, salt and pepper and use to marinate the vegetables. Leave to one side.
- To make the sauce, melt butter, sweat onion and garlic until soft, add all other sauce ingredients and cook on a low heat for 20 minutes stirring occasionally.
- Whilst the sauce is cooking, put vegetables on skewers. Place them onto a baking sheet or barbeque and grill until nicely browned and just cooked, approximately 5-10 minutes.
- Slide vegetables off skewers onto a plate, pour over a little of the peanut sauce and serve with plain rice. The remaining sauce can be put into a jug and served separately.
Useful tip:
If you are using wooden skewers soak them in water for at least 30 minutes beforehand. This is necessary to stop skewers from burning and meat from sticking to the skewers.