Shrimp and chicken skewers

Name: shrimp and chicken skewers
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 12 giant shrimp thawed; 8 chicken tenderloins; 2 el rice vinegar; 3 el sesame oil; 1 mespoint Chinese five spice powder; 2 shallots shredded; 5 el hoisin sauce; 2 el ginger syrup; 2 el fresh coriander finely chopped

A tasty recipe. The main course contains the following ingredients: fish, king prawns (thawed), chicken tenderloins, rice vinegar, sesame oil, Chinese (five spice powder), shallots (chopped), hoisin sauce, ginger syrup and fresh coriander (finely chopped).

Ingredients

Kitchen Stuff

baking paper, satay sticks

Directions

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.