Courgette Concertina Skewers
There is a craze on Instagram that has been pointed out to me various times this season. It involves taking a courgette, cutting it into very thin, long slices, then threading it on to a skewer, concertina-style, then frying or grilling. I thought I’d give it a go! Scroll down to see what the final dish looked like…
Serves 2, as a light meal (with steamed jasmine rice)
3 tablespoons peanut butter
3 tablespoons dark soy sauce
3 tablespoons sweet chilli sauce
2 tablespoons sesame oil
juice of 1 lime
1-2 courgettes (depending on the size)
1 tablespoon sunflower oil
sea salt
To garnish:
chopped roasted peanuts
pickled chillies
thai basil
Make the drizzle. Mix the peanut butter, dark soy, lime juice, sweet chilli sauce in a jar. Put the lid on and shake it really well to break up the peanut butter.
(This recipe makes extra drizzle - but it’s a great bbq sauce or marinade for many dishes so I like having a jar of it in the fridge.)
Wash your courgettes and cut off the end/s. Save these ends - you need them later!
Slice your courgettes into thin slices length ways. I use a potato peeler to do this.
(Starting with one of the “courgette ends” to hold it in place), thread the courgette slices onto a skewer folding it back and forth, concertina-style. Finish the skewer with another chunk or end of courgette to stop it all coming unraveled.
Drizzle some of the sunflower oil over the skewer and sprinkle with a little sea salt
Fry in a hot frying pan for about 4 minutes on one side - Once it’s nicely browned on the bottom, carefully turn it over.
After turning the skewers, spoon on a generous helping of the drizzle over the courgette.
Once the second side is browned it’s ready to eat.
Serve on steamed jasmine rice with roasted peanuts, pickled red chillies and thai basil.
CHEF’S TIP: Super simple pickled chilli recipe! Take a red chilli and slice thinly on an angle. Put in a small dish or jar with a tablespoon of white rice vinegar. Leave it for at least 10 minutes before eating it. You use the chillies as a lovely garnish, and use the vinegar and a tasty seasoning for stir fries, curries or soups.
