How to make chicken satay without chicken? With jackfruit! Jackfruit has just the right texture like chicken and sucks up full of flavor when you put it in a nice marinade. A clever switcheroo! This recipe for jackfruit satay is a collaboration with the editors of foodies magazine.
For 3 people
approx. 30 minutes + 1 hour and 20 minutes waiting time.
- 1 pot jackfruit à 500 g, drained
- flatbread for added
- spring onion in thin rings
- small bunch of coriander only the leaves, roughly chopped
- green or red pepper finely chopped
- metal skewers
For the marinade
- 1 tbsp tamarind
- 1 tbsp soy sauce
- 1 clove garlic finely chopped
- piece of ginger about 2 cm, grated
- 1-2 tsp sambal
- 1 tbsp oil
For the sauce
- 75g peanut butter
- 1 tbsp sambal
- 3 tbsp vinegar
- 2 tbsp soy sauce
- 1 tbsp chopped peanuts
For the cucumbers
about 10 small cucumbers
- 1 tsp salt
- 2 tbsp chilli oil
- 2 tbsp vinegar or lemon juice
- Cutting board & Knife
- Tea towel
- Multiple skewers
- Grill plate (BBQ)
- Mix all the ingredients for the marinade together in a bowl. Add the jackfruit and shake well. Cover the bowl and leave for about 1 hour.
- For the sauce, stir together all the ingredients. If necessary, add some lukewarm water if the sauce is too thick. You can serve the sauce cold or heat it in a saucepan just before serving.
- Cut the cucumbers lengthways into quarters. Sprinkle with the salt and leave in a colander for 20 minutes. Rinse the cucumbers and pat them dry with a clean tea towel. Mix the cucumbers with the chilli oil and vinegar.
- String the pieces of jackfruit to skewers. Grill the skewers on a hot barbecue or in a grill pan for about 2 minutes per side. Grill the flatbread briefly, too. Place the skewers on a platter and spoon the (possibly heated) sauce over them. Sprinkle with the spring onion, coriander and green pepper. Add the flatbread and cucumbers.