Serves 2–4

I know these sound weird, but you have to trust me on this. They're great! The slightly herbed pancakes make a perfect foil for the subtle taste of the mussels.

Chicken, Shrimp, and Beef Satay

Chicken

1 recipe Thai Marinade (see recipes in Chapter 1)

3 whole boneless, skinless chicken breasts, cut into long strips about ½-inch wide

1 recipe Peanut Dipping Sauce (see recipes in Chapter 2)

  1. Thread the chicken strips onto presoaked bamboo skewers or onto metal skewers. Place the skewers in a flat pan and cover with marinade. Marinate the chicken in the refrigerator overnight.
  2. Cook the skewers on the grill or under the broiler, basting and turning them until they are cooked through, about 6 to 8 minutes.
  3. Serve with the peanut sauce for dipping.

Shrimp

1 recipe Thai Marinade

24 large shrimp, shelled and deveined

1 recipe Peanut Dipping Sauce

  1. Thread the shrimp onto presoaked bamboo skewers or onto metal skewers (about 3 shrimp per skewer). Place the skewers in a flat pan and cover with marinade. Marinate the shrimp for at least 15 minutes, but no longer than 1 hour.
  2. Cook the skewers on the grill or under the broiler, basting and turning them often until just opaque, about 3 to 4 minutes.
  3. Serve with the peanut sauce for dipping.