Recipe: Golden Coin Chicken & Shrimp w/ Peanut Sauce
Looking for a great party snack to serve while you watch the San Francisco ep of Bizarre Foods this coming Tuesday evening? This one can’t be ignored. Rolling your own gold coins is about as tasty a way to watch TV as I can imagine. If you don’t have sugar cane (look in Asian and Latin markets), then just double skewer your coins. This recipe is easy, don’t be deceived by all the ingredients…
Golden Coin Chicken and Shrimp with Peanut Sauce
2T toasted rice powder
1# peeled and de-veined u-15 count shrimp
1# ground chicken
6 garlic cloves
6 shallots
2T sugar
6 ounces block of raw pork fat
3T fish sauce
2 each 1 foot sections of fresh sugar cane from an ethnic market
Vegetable oil for frying and shaping shrimp paste
Julienne mixed carrot, cucumber, mint and cilantro for rolling
4 heads Bibb or Boston lettuce
2T toasted ground peanuts
Salt and drain the shrimp to remove excess moisture.
Squeeze dry and place in a food processor along with the garlic, shallots and sugar.
Boil the pork fat for 10 minutes.
Drain and dice fine.
Pulse again adding the fat, fish sauce, rice powder and black pepper to taste.
Stir in the ground chicken.
Reserve.
Cut you sugar cane into 5 inch skewers, dipping your hands into the oil, shaping the paste around the cane in 2T portions, leaving one end of the cane exposed to use as a handle. Repeat.
Grill over medium heat until cooked through.
Serve with the lettuce as cups, garnishing with the carrot, cuke, mint and cilantro…and pass the sauce at the table
Hunan Dipping Sauce
1/4 cup roasted ground peanuts
1T peanut oil
2 minced garlic cloves
2t chili paste
2T tomato paste
1/2 cup chicken broth
1/2 t sugar
1T peanut butter
1/4 cup hoisin sauce
1 fresh red chili, seeded and thinly sliced
Heat the oil in a small pan and add the garlic, chili paste and tomato paste.
Fry until the garlic turns light brown. Add the broth, peanut butter, hoisin and sugar… simmer for 3 minutes. Cool and add the peanuts and chiles
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