Thai Mixed Seafood Satay for 2
Cooking instructions for our pre-prepared dish.
Empty seafood satay into a large heavy based saucepan and bring to a gentle simmer.
Place a lid on top and simmer on a low heat for 5 to 6 minutes moving the mixture around regularly by shaking the pan back and forth to ensure it wont stick.
Loosen the lid on the rice and place in microwave for 2 to 3 minutes shaking the tub half way through reheating.
Heat a deep fat fryer to 180oc. - If you dont have a deep fat fryer you can use a wide high sided pan with 2 to 3 inches of vegetable oil.
If using a pan check the temperature of the oil with 1 shrimp chip first it should take 5 to 10 seconds to puff up.
Cook the chips in small batches once puffed up remove from the oil using a slated spoon and drain on kitchen paper allow to cool.
Before transferring to serving bowls if desired the skin of the fish can be easily peeled away from the flesh. The skin is edible and it helps keep the fish together during cooking.
Serve with a wedge of lime.
ENSURE ALL FOOD IS PIPING HOT THROUGHOUT