Thai fishcakes with sweet chilli sauce
Get your wok hot and your tastebuds jumping with these classic Thai snacks
Skewered beef with oyster sauce
Makes 12
Easy
Prep:
Cook:
Plus 1 hr marinating
A simple yet impressive nibble that gives a contemporary edge to party food
Skip to ingredients
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- 150ml oyster sauce
- 50ml chicken stock
- 2 long red chilliessliced (seeds in if you want, or out if not)
- 2 spring onionssliced
For the skewers
- 12 bamboo skewers
- 400g rump steakcut into 4cm strips
- 50ml light soy sauce
- 1 tsp sesame oil
- groundnut or vegetable oilfor griddling
- limewedges, to serve
Nutrition: per serving
- kcal68
- fat4g
- saturates1g
- carbs0g
- sugars2g
- fibre0g
- protein7g
- salt1.38glow
Method
step 1
Soak the wooden skewers in warm water for 1 hr before you want to use them. Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr. Thread onto skewers and refrigerate until you need them. Can be done up to 1 day ahead.
step 2
Heat a griddle until very hot, then sprinkle the meat with a little oil. Hang the meat-free ends of the skewers over the side of the pan so they’re easy to turn. These need to cook quick and fast, so think heat, heat and more heat. Turn them every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.
step 3
Heat the oyster sauce with the stock, then take off the heat and stir in the sliced chilli and spring onions. Spoon over the beef and serve with the lime wedges.
