Recipe: Appetizing Mr Benn’s Bookshop

Mr Benn’s Bookshop.

You can have Mr Benn’s Bookshop using 29 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Mr Benn’s Bookshop

1. Prepare 500 g of organic chicken.
2. You need 3 of shallots peeled and roughly chopped.
3. You need 3 cm (1 1/2 inch) of piece of galangal or root ginger.
4. You need 2 of lemongrass stalks, outer leaves removed and white part chopped.
5. Prepare 1 cm (1/2 inch) of piece of turmeric, peeled and roughly chopped.
6. It's 2 of garlic cloves peeled.
7. Prepare 1 tbsp of ground coriander.
8. Prepare 1 tsp of cumin.
9. It's 1 tsp of palm sugar.
10. You need 1 tsp of fish sauce.
11. It's pinch of ground black pepper.
12. It's 1 of small chilli, deseeded.
13. You need 1 tsp of ground sea salt.
14. Prepare 4 tbsps of peanut oil.
15. You need of Peanut sauce.
16. Prepare 1 cup of dry roasted peanuts.
17. Prepare 1 tbsp of tamarind pulp.
18. Prepare 1 cup of water.
19. It's 1/4 cup of light oil.
20. You need 1/2 tsp of salt to taste.
21. It's 2 tbsps of palm sugar cut into pieces.
22. Prepare 1 tsp of coriander powder.
23. It's 1 tbsp of sweet soya sauce.
24. Prepare of Spice paste.
25. You need 4 of dried red chillies.
26. Prepare 3 cloves of garlic, peeled.
27. Prepare 3 of shallots, peeled and chopped.
28. It's 1 stalk of lemongrass, white part only.
29. It's 1 cm (1/2 inch) of galangal, peeled.

Mr Benn’s Bookshop instructions

1. Slice the chicken into thin slices..
2. Grind together the shallots, galangal, lemongrass, turmeric and garlic, coriander and cumin in a pestle and mortar until a rough paste. Add the fish sauce, sugar and chilli and season with a few grinds of salt and pepper..
3. Add to the paste and the peanut oil to the chicken mixing well to combine..
4. Cover with cling film and leave to marinate overnight in the fridge..
5. Soak 8 bamboo skewers in warm water. Thread the marinated chicken onto the skewers. Heat a griddle pan and brush with oil. Lay the skewers on the pan. Turn frequently until cooked through basting occasionally with a light oil..
6. For the peanut sauce, crush the peanuts with a pestle and mortar and set aside..
7. In a small bowl add the tamarind pulp to 1/4 cup warm water and set aside for 10 minutes. Sieve and discard the pulp. Soak the chillies in warm water to soften and drain..
8. Transfer the spice paste ingredients to a food processor, add 3 tablespoons of water and blend until combined..
9. In a saucepan, heat the oil on medium heat, add the spice paste and fry until aromatic..
10. Add the ground peanuts, tamarind, water, salt, sugar, coriander and soy sauce stirring to combine..
11. Cook the peanut sauce on medium heat stirring continuously for about 10 minutes until the peanut sauce thickens and the oil separates..
12. Serve the chicken skewers with the warm satay sauce..