The smooth richness of peanuts works perfectly with the bright tangy flavors of fresh lime, garlic, and sriracha. A dash of fish sauce adds a characteristic funkiness, but you can use soy sauce for a similar dose of umami if you’re short. Fresh bok choy, rice noodles, and shrimp are the perfect complement for the spicy peanut sauce. Garnish with a squeeze of fresh lime and cilantro, and enjoy this light and delicious dinner.
Shrimp Satay
Ingredients
- 4 oz rice noodles
- ¼ cup unsalted peanut butter
- 1 tbsp sriracha, plus extra for garnish
- 1 tbsp fish sauce or soy sauce
- 1 lime, juiced, plus 2 wedges to serve
- 1 clove garlic, minced
- 12 oz shrimp, peeled, deveined
- 2 heads baby bok choy
- 2 tbsp fresh cilantro
Directions
1) Place rice noodles in the Suvie pasta strainer set within the Suvie pasta pot (green handles), breaking the rice noodles half as needed. Input settings and cook now or scheduled. Select “Pasta” from the display screen on the Suvie Starch Cooker and set to cook for 4 minutes. Cook now or shedule
Suvie Starch Cooker Settings
Pasta, 2 cups, 4 minutes
2) In a small bowl, stir together 1/4 cup peanut butter, 1 tbsp sriracha, 1 tbsp fish sauce, juice from 1 lime, 1 minced garlic clove, and 2 tbsp hot water.
3) Pat shrimp dry and arrange in a greased Suvie pan. Spoon half the peanut satay sauce over the shrimp, reserving the rest for garnish. Place shrimp in the top zone of Suvie.
4) Separate the box choy into individual leaves and then cut into 1/4″ thick slices. Place in a second Suvie pan. Season with 1 tsp vegetable oil, 1 tsp sesame oil, and a large pinch of kosher salt, stirring to coat. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 12 minutes
Top Zone: Roast at 400°F for 12 minutes
5) After cooking, rinse the rice noodles in cold water and divide between two bowls. Top with the shrimp and bok choy, garnish with more peanut sauce, cilantro, and lime juice.
Wine Pairing
Wines that offer a good balance of acidity and sweetness will pair well with the spicy notes of the sriracha and the rich flavors in the peanut sauce. We recommend either a dry Riesling or an oaked Chardonnay.
