Shrimp and chicken skewers

Peel the shrimps, but leave the tail. Wash the shrimp with salt (see tip). Put the shrimps each on a satéstick lengthwise. Stick the chicken loins in length onto sticks. Brush the shrimp and the chicken with the marinade. Put the sticks in the refrigerator for at least 1 hour.

For the sauce, heat the last tablespoon of sesame oil in a pan. Fry the shallot for 2 minutes. Add the hoisin sauce, 100 ml water and the ginger syrup. Bring everything to the boil and cook the sauce for 2 minutes.

Preheat the oven grill. Place the chicken sticks on the baking paper. Put the baking sheet about 15 cm under the grill in the oven and grill the chicken for 4 minutes, turn the sticks and grill the other side for 4 minutes. Put the shrimp sticks on the baking sheet and grill them for the last 4 minutes. Turn them after 2 minutes.

Heat the sauce. Put the skewers on a plate and sprinkle the coriander over it. Serve the sauce separately. Delicious with pandan rice and Thai stir-fry vegetables.