Thai-Glazed Vegetable Skewers
Turn ordinary vegetables into something fabulous with this gorgeous
Thai-flavored sauce. Use it as a marinade here, but also try it as a
ketchup - on burgers or on hot dogs. The sauce will keep for up to a
week if kept in an airtight container in the refrigerator.
MAKES 10
1 large, firm, ripe mango
1 yellow pepper, deseeded and cut into 10
pieces
2 small red onions, cut into 10 wedges
2 small courgettes, cut into 10 pieces
1-2 limes, cut into 10 slices
10 button mushrooms
1 red pepper, deseeded and cut into 10
pieces
5 chilies, halved (optional)
20 kaffir lime leaves (optional)
THAI BARBECUE SAUCE
50 g block creamed coconut, chopped
75 ml dark soy sauce
2 tablespoons soft brown sugar
2 tablespoons rice wine vinegar or
freshly squeezed lime juice
3 tablespoons tomato puree
3 kaffir lime leaves, chopped
1 lemongrass stalk, thinly sliced
1-2 bird's eye chilies, sliced
1 fat garlic clove, sliced
2 tablespoons sunflower oil
10 metal or long bamboo skewers (if
bamboo, soak in water for 30 minutes)
To make the sauce, put the creamed
coconut in a bowl, add 3 tablespoons boiling water and dissolve to make
a thick paste. Transfer to a blender or food processor, add the
remaining sauce ingredients and blend until smooth.
Peel the mango with a sharp knife and
stand it upright on a board, narrow end pointing up. Slice off thick
cheeks parallel to the stone and cut off strips around the stone. Cut
the flesh into equal chunks.
Thread the skewers with the fruit and
vegetable chunks, each starting and ending with a lime leaf, if using.
Brush the sauce generously over the loaded skewers, then cover and let
marinate in the refrigerator for at least 30 minutes. Reserve the
remaining sauce.
Put the skewers on a hot barbecue or
stove-top grill pan, or under a preheated grill, and cook, turning
occasionally and basting with the remaining sauce, until tender and
lightly charred.
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