Wok Peanut Chicken & Shrimp Sandwich
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, wok
Ingredients
• 400 g chicken thighs, boned and skinless
• 12 giant prawns
• 1 small green pepper
• 1 small red pepper
• 1 red chilli
• 2 spring onions without green
• 3 cloves of garlic
• 3 tbsp peanut butter
• 2 tbsp sweet chili sauce
• 1 tbsp black soy sauce (e.g. Dek Som Boon, thick,
from the Asia Shop)
• Pecorino cheese
• 4 slices of brioche bread
(approx. 3 cm thick)
• Umami butter dip
• Salt flakes
(e.g. Murray River Salt)
• 2 tbsp amaranth, popped
• Peanut oil for woking
For the Umami Butter Dip:
• 200g butter
• 60 g Kewpie mayonnaise
• 1 tbsp Wildfire BBQ Umami
Powder
• Salt
For the Wildfire BBQ Umami Powder:
• 4 cubes of fresh yeast
• 2 tsp dried shiitake
Mushrooms, finely ground
preparation
➊ For the butter dip, beat the butter until soft, add mayonnaise and seasoning, mix everything briefly and beat again, season with salt.
➋ For the Umami Powder, crumble the yeast into small pieces on baking paper, place on a baking tray in the oven preheated to 200 °C and bake for around 35 minutes, but at least until the pieces are hard and crispy brown. The time varies depending on the brand/yeast cube. Then let it cool down and finely grind the pieces in a spice or coffee grinder and mix with the shiitake mushrooms.
➌ Prepare the grill for direct grilling – the bed of coals should be level with the bottom of the wok you are using so that the entire wok becomes very hot. Heat up the wok.
➍ Remove the seeds from the peppers, quarter them and cut into thin strips. Cut the chilli into thin rings (for less spiciness, remove the lamellae together with the seeds). Cut the boned chicken thighs into thin strips. Halve the onions and cut into half rings and the garlic into thin slices. Remove the shells from the king prawns and remove the intestines. Add a little peanut oil to the hot wok, add the chicken strips, peppers and onions and fry, stirring and tossing constantly.
➎ When everything has taken on some color, add the garlic and the prawns, then add the sweet chili sauce and black soy sauce. Stir everything until the prawns are translucent and have turned a pink color. Then add the peanut butter and continue stirring until everything is glazed with the butter-sauce mixture. Season with a little salt and remove the wok from the grill.
Briefly toast the brioche bread spread with Umami Butter Dip on the non-buttered side on the grill. Generously cover the toasted brioche slices with the mixture from the wok, grate a little pecorino over the top, garnish with a little Umami Butter Dip and black soy sauce as well as pea sprouts and amaranth pops, for example, and serve.
Thomas BBQ tip: “The umami powder made for this recipe can be used to season dips and herb butter – or anywhere you want more umami.”
R ecipe by Thomas Eriksson-Fröhlich
Thomas Eriksson is touring under the name “Flaming Pig BBQ”
Happily traveling all over Europe to share his knowledge about grilling and barbecue and to inspire people.
Recipe from FIRE&FOOD issue 02/2023