se­same nori chicken and eg­g­plant skew­ers with cab­bage slaw

donna hay - Fresh + Light - - Summer Skewers -

6 small Ja­panese egg­plants (aubergine), trimmed and halved 1 ta­ble­spoon sea salt flakes

4 chicken thigh fil­lets (500g), trimmed

2 tea­spoons se­same oil

1 clove gar­lic, crushed

½ tea­spoon ground white pep­per

2 sheets nori, trimmed and cut into 4cm lengths toasted black and white se­same seeds, to serve ke­cap ma­nis (sweet soy sauce) and shichimi tog­a­rashi+, to serve

cab­bage slaw

3 cups (240g) shred­ded green cab­bage

3 green onions (scal­lions), shred­ded, plus ex­tra to serve 1 tea­spoon se­same oil

2 ta­ble­spoons rice wine vine­gar

1 ta­ble­spoon mirin ( Ja­panese rice wine)

Place the eg­g­plant in a colan­der, sprin­kle with half the salt and set aside for 15 min­utes. Rinse and pat dry. Set aside.

Place the chicken, oil, gar­lic, pep­per and re­main­ing salt in a medium bowl and toss to com­bine. Wrap the nori around each chicken thigh, trim­ming to se­cure. Thread the eg­g­plant and chicken onto 4 pairs of soaked bam­boo skew­ers.

Pre­heat a char­grill pan over high heat. Cook the skew­ers for 4 min­utes each side or un­til charred and the chicken is cooked through.

While the chicken is cook­ing, make the cab­bage slaw. Place the cab­bage, onion, oil, vine­gar and mirin in a large bowl and toss to com­bine.

Serve the skew­ers with se­same seeds, ke­cap ma­nis, shichimi tog­a­rashi and ex­tra green onion. SERVES 4.

+ Shichimi tog­a­rashi is a Ja­panese spice mix. It is avail­able from Asian gro­cery stores and se­lected su­per­mar­kets.

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