Thai Satay & Fries

Name: Thai Satay & Fries
Yield: 14

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Yield: 14 Servings (11.5 oz.)

Yield: 14 Servings (11.5 oz.)

Extra crunchy fries drizzled with a sweet-spicy Thai chili glaze, served with chicken satay skewers and peanut dipping sauce.

Chicken Satay:

Ingredient	Weight	Measure
Coconut milk	13 1/2 oz.
Fish sauce	1 oz.
Red curry paste		1 Tbsp.
Brown sugar		2 Tbsp.
Turmeric, ground		1 1/2 tsp.
Salt		1 tsp.
White pepper		1/2 tsp.
Chicken tenders, ligament removed	4 lbs.
Bamboo Skewers		44 each

Thai Fry Sauce:

Ingredient	Weight	Measure
Rice wine vinegar	3 1/2 oz.
Fish sauce	1/2 oz.
Lime Juice	2 oz.
Honey	2 oz.
Chili oil		1 tsp.
Sesame oil	2 oz.
Butter, cold, cut into 4 pieces	2 oz.

Fries:

Ingredient	Weight	Measure
Simplot Megacrunch® Fries: Battered Julienne Cut Fries, Skin On	5 1/2 lb.
Red pepper flakes		3 1/2 tsp.
Cilantro, finely chopped		4 1/2 Tbsp.
Peanut sauce, prepared	28 oz.

Preparation Instructions:

Step 1

Whisk together the coconut milk, fish sauce, curry paste, sugar, turmeric, salt and pepper in a large bowl. Add the chicken tenders and toss to coat, cover and refrigerate for at least two hours. Meanwhile, soak the bamboo skewers in water. Thread each chicken tender on a bamboo skewer. Grill or fry 3 tenders per order.

Step 2

Combine the rice vinegar, fish sauce, lime juice, honey, chili oil and sesame seed oil in a shallow saucepan. Bring the sauce to a gentle boil, continue to reduce simmering over low heat for 15-20 minutes or until thick and syrupy. Remove from the heat and whisk in the chilled butter. Place the prepared sauce in a plastic squeeze bottle and hold for service.

Step 3

Prepare 6 oz. of the fries according to the package instructions. Remove from the fryer and drain them briefly. Place on a warm serving plate, drizzle with 1/2 oz. of the Thai Fry Sauce. Sprinkle 1/4 tsp. of the red pepper flakes and 1 tsp of the cilantro over the top. Serve with 3 prepared skewers and 2 oz. of peanut sauce in a cup.