RECIPES

Ingredients

* Juice of 2 limes, plus more wedges for serving

* 1.5 tbsp. red chili flakes

* 1 tbsp. roasted cumin powder

* 2 tbsp. olive oil

* 1 tsp. garlic powder

* 1 lb. medium shrimp, peeled and deveined

* Freshly ground black pepper

* Salt to taste

* Freshly chopped coriander, for garnish

Directions

1. In a large bowl, whisk together lime juice, chill flakes, roasted cumin powder, olive oil, garlic powder, salt and black pepper. Add shrimp and toss until completely coated. Let the marinade stand for at least 30 minutes.

2. Marinate 20 minutes.

3. Heat grill to medium-high. Skewer shrimp and grill until pink and charred, 3 minutes per side. If you don’t have a grill simply deep fry skewers.

4. Garnish with cilantro and squeeze with more lime before serving.

Note: You can also cut onion, tomatoes and capsicum in square pieces and marinate them with shrimps. Skewer them between shrimps and it would make for great shashlik skewers.

Chicken satay with peanut sauce

Ingredients

* 1/4 cup coconut milk

* 2 tbsp soy sauce

* 2 1/2 tsp yellow curry powder

* 1 1/2 tsp turmeric

* 3 cloves garlic, minced

* 1 tbsp freshly grated ginger

* 1 tbsp brown sugar

* 1 tbsp fish sauce

* 2 pounds boneless chicken, cut into 1-inch chunks

* 1 tbsp canola oil

* Salt and freshly ground black pepper, to taste

For the peanut sauce

* 3 tablespoons creamy peanut butter

* 1 tbsp sauce

* 1 tbsp freshly squeezed lime juice

* 2 tsp brown sugar

* 2 tsp chili garlic sauce, or more, to taste

* 1 tsp freshly grated ginger

Directions

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce with the chicken; marinate chicken for at least 2 hours.

3. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

4. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through.

5. Serve immediately with peanut sauce.