a romantic little dinner for...four
Well, you know where all that romance can lead to if you're not careful: two extra place settings at the dinner table. Ha ha. Hmm, maybe Mr. M and I should leave the kids at home and go out on a real date sometime. It's been a while. Like maybe 14 years or so. Oh well.
Last night I made chicken and prawn skewers with a fruit salsa, basmati rice and stir-fried broccoli. The recipe came from an old magazine and was developed especially for Valentine's Day by a Chinese chef who claimed that in Chinese folklore, the chicken and the prawn often represent the dragon and the phoenix, which in turn represent the male and the female. Opposites attract and all that. The salsa includes tomatoes (love apples!) and your choice of juicy yellow fruit (juicy!). And it's common knowledge that nothing says love like a plate full of gorgeous green broccoli, right?
I used peaches for the salsa and was pleased with the flavour. Kumquats are pretty hard to come by around here and I'm not that big of a fan anyway. I couldn't find any coriander either, so I substituted flat leaf parsley instead. I wouldn't do that again - the taste was a bit too strong and overpowered the other ingredients somewhat. It did go very nicely with the skewers, though.
The following recipe makes enough for two. I just increased the amounts accordingly to accomodate our voracious appetites.
Chicken and Prawns with Tomato Kumquat Salsa
(Canadian Living Magazine, February 2001)
1 Tbsp finely chopped fresh coriander
1 Tbsp each olive oil and fish sauce
1 clove garlic, minced
1 tsp each minced gingerroot and grated lime rind
1/4 tsp hot pepper flakes
1 boneless skinless chicken breast cut into 1-inch (2,5 cm) chunks
8 tiger prawns, peeled and deveined
4 wooden skewers
1 tomato, seeded and diced
4 kumquats, seeded and diced or very thinly sliced (or substitute 1 cup chopped mangoes, papayas, peaches or strawberries)
2 Tbsp chopped fresh coriander
2 Tbsp chopped red onion
1 Tbsp lime juice
1/2 tsp granulated sugar
pinch each salt and pepper
Salsa: In a small bowl, stir together tomato, kumquats, coriander, onion, lime juice, sugar, salt and pepper. Cover and refrigerate one hour.
Meanwhile, in bowl stir together coriander, olive oil, fish sauce, garlic, ginger, lime rind and hot pepper flakes. Add chicken and prawns, stirring to coat; marinate in refrigerator for 30 minutes. While chicken and shrimp marinate, soak wooden skewers in water.
Onto each of 4 skewers, alternately thread chicken and shrimp; place on greased broiler pan. Broil for about 5 minutes per side until shrimp are opaque and chicken is no longer pink inside. Serve with salsa. Makes 2 servings.