mardi, juillet 20, 2010

BBQ Chicken and Curry Gambas "Bun" (Rice Vermicelli)

Grilled Curry Gambas, BBQ Chicken, Grilled Ajwain Lamb and Fresh Herbs Bun

We would have left in the morning for 2 days at Gardaland. Overnight at Bardolino - just the 4 of us. Hub has to work (very hard) and in any case he'll be out this evening at EB's for a Franco-German Boys' Night Out. Grilled meat, cheese and especially lots of wine and other types of alcohol - and he still hasn't taken out any life insurance.

Thought I would make him a BBQ to remember before I leave. And I did just that last evening, it was a meal that pleased everyone in the family, old and young they kept telling me that "the chicken was sooo good!" And of course they love the nuoc cham sauce too.

I prepared Chicken in a Hot Sweet Sauce and Curry Gambas to go on top of Bun or Rice Vermicelli. I love making this during Summer because the rice vermicelli simply blanched in hot water and then served with nuoc cham, cucumber (and other raw vegetables if desired) and lots of fresh herbs like coriander, mint and basil is particularly refreshing and goes really well with the grilled meats and seafood.

Chicken on the grill

Grilled Curry Gambas :

6 large Argentinian Gambas (peeled but tails-on, deveined)
1 Garlic clove (minced)
3 dried Bird's eye chillies (crushed)
1/2 Tsp ground black Pepper
1 Tsp Curry powder for fish
Juice of 1 Lime

BBQ Chicken :

8 boneless skinless Chicken upper thighs
3 Tbsp Sugar
3 Tbsp Light Soy sauce
2 Tbsp Chinese cooking wine
1 Tbsp toasted Sesame oil
1 Tbsp Fish sauce
1/2 Tsp ground Ginger
1/2 Tsp 5-Spice powder
4 dried Bird's eye Chillies (crushed)

nuoc cham

Nuoc Cham :

2 Garlic cloves (minced)
2 Tbsp Sugar
Half cup hot Water
2 Tbsp Fish sauce
2 Tsp Light Soy sauce
1 Tsp toasted Sesame oil (optional)
Juice of 1 large Lemon
2 dried or fresh Bird's eye Chillies (crushed)

Marinate the gambas and set aside for 30 minutes.

Marinate the chicken and set aside for at least 2 hours.

Prepare the nuoc cham and set aside, chill if desired.

When grilling the chicken on the BBQ, keep basting it with its marinade to keep it moist and also to encourage the meat to caramelise.

Put some cooked rice vermicelli in a bowl and top it with some sliced cucumbers and other raw vegetables like peppers, carrots or salad if desired. Add some fresh herbs like mint, coriander and basil. Pour a bit of the nuoc cham over it. Top with the BBQ Chicken and Grilled Curry Gambas and add more fresh herbs.

3 commentaires:

ann low a dit…

Hahaa...I can't see the rice vermicelli but only the yummy chicen and prawns on top.

Sothy a dit…

This is the kind of perfect vegetarian dish I like!!!

Beau Lotus 涟 a dit…

So CV you're trying to tell me that you would prefer to eat the dish minus the meat...:-)