Maia Dunphy serves up Pad Thai Noodles, Chicken Satay and Pork and Ginger Wontons on Celebrity MasterChef Ireland.
Ingredients
- satay chicken:
- 1 large chicken breast
- 1 lemongrass stick
- 1 clove garlic
- vegetable oil
- 0.5 tsp turmeric
- 1 tsp cumin
- 3 tblsp dark soy
- small bamboo skewers (6 inch)
- satay sauce:
- mug full of peanuts, roasted
- 75 ml cup water
- 75 ml coconut milk
- 1 cloves garlic, minced
- 1/2 tsp. dark soy sauce
- 2 tsp sesame oil
- 2 tblsp brown sugar
- 1 tbsp.
- fish sauce:
- 1/2 tsp tamarind paste
- 1 tsp thai chili sauce
- wontons:
- 200 g pork mince
- 1 clove garlic
- sesame oil
- thumb size piece of ginger
- soy sauce
- white pepper
- wonton wrappers (available in asian markets from the freezer)
- small bamboo steamer
- chives
- banana leaf
- dipping sauce:
- 4 tblsp soy
- large piece ginger
- 50 ml rice vinegar
- 3 tblsp honey
- 1 spring onion
- pad thai noodles:
- small bag thai rice noodles (about linguini width)
- 6 - 8 large raw prawns, tail on
- 1 tblsp soy sauce
- 4 spring onions
- 3-4 cloves garlic, minced
- 2 tsp grated ginger
- 1 fresh red chilli
- 1 egg
- 2 - 3 cups bean sprouts
- handful fresh coriander
- handful peanuts, chopped
- 2 - 3 tbsp vegetable oil for stir-frying
- lime wedges for serving
- pad thai sauce
- 2 tblsp tamarind paste
- 100 ml chicken stock
- 3 tblsp fish sauce
- 1 tblsp soy sauce
- 0.5 to 1 tbsp chili sauce
- pinch ground white pepper
- 4 tblsp brown sugar
Method
- Satay: Soak bamboo skewers. Marinade chicken pieces in ingredients and leave aside.
- Blend satay sauce ingredients together. At the last possible minute, thread chicken pieces onto skewers and grill Wontons.
- Mix mince with other ingredients. Keep wonton wrapper under damp tea towel. Assemble wontons and keep under towel. Tie chives around. Mix dipping sauce ingredients together
- Steam wontons in bamboo steamer for 15 mins.
- Noodles: Pour boiling water over noodles soak 3-4 minutes. Drain and rinse thoroughly with cold water. Set aside. Combine all Pad Thai sauce ingredients in small bowl.
- 2 Tbsp oil in wok and swirl around, then add the white parts of the onion, plus garlic, ginger, and chili. Stir-fry 1 for minute.
- Chop up prawns, save one whole prawn for garnish. Add chopped prawns (cook garnish prawn and take it out). Push ingredients aside, add beaten egg. Scramble and mix in.
- Add the noodles and drizzle over sauce in bits, for 5 mins.
- Fold in beansprouts. Put into rice bowl and garnish with green onion, nuts, and coriander, with lime wedge and reserved prawn.
- Plating up: Serve all three dishes on a banana leaf, wontons still in steamers, noodles in bowl, Satay on the leaf, and 2 sauces in Asian sauce dish.
