John Myers
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Filipino Pancit with BBQ Skewers with Curry Mango Dip
The perfect filipino pancit with bbq skewers with curry mango dip recipe with a picture and simple step-by-step instructions.
For the pancit:
- 500 g Pancit pasta
- 3 Pc. Carrots
- 200 g Snow peas
- 200 g Chinese cabbage fresh
- 100 g Spring onions
- 2 Pc. Garlic cloves
- 0,5 Pc. Onion
- Soy sauce
- Fish sauce
For the skewers:
- 500 g Chicken breast fillet
- 30 Pc. Black Tiger Prawns
- 150 g Paprika
- 150 g Eggplant fresh
- 150 g Zucchini
- 100 g Tomato paste
- 400 ml Soy sauce dark
- 12 Pc. Garlic cloves
- 1 pinch Chili powder
- 200 g Sugar brown
- 30 ml Lemon juice
For the mango curry dip:
- 125 g Mango preserve
- 1 tbsp Curry powder
- 0,5 tbsp Sweet paprika
- Salt and pepper
- For the pancit, you actually only put the noodles in boiling lightly salted water for about 1 minute. Then let the pasta drain and “dry”. Then fry the vegetables together with the soy sauce and mix them with the pancit as soon as the soy sauce is almost overcooked.
- For the skewers, the meat is first cut into pieces that are “suitable for the skewer”, the vegetables are peeled and the prawns are peeled and rectum. Then the ingredients are skewered on shish kebab sticks and the skewers are placed side by side in a large casserole dish.
- Mix the tomato paste, soy sauce, garlic cloves, chilli powder, brown sugar and lemon juice together and then marinate the skewers with them. The marinade should then, in the best case, steep for at least 5 hours and the skewers should be turned and turned over and over again in between.
- For the dip, the mango pieces are pureed and the curry powder is mixed together with paprika, salt and pepper.
- Then fry the skewers and serve them together with the pancit and the mango curry dip. Finished!
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