Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5504 / 1316
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Preheat the oven to 220°C/200°C fan. Add the rice, a pinch of salt, the measuredwater and coconut milk to a pot. Bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered.
2 Prep veg
Meanwhile, peel and slice the carrots into small bite-sized pieces. Slice the zucchini in half lengthwise and chop into small bite-sized pieces. Add the carrots and zucchini to a lined baking tray with a drizzle of oil and a pinch of salt. Bake for 10 min.
3 Make kebabs
Peel and finely chop the shallots. In a bowl, combine the beef mince, gingergarlicpaste, black pepper, desiccatedcoconut and a generous pinch of salt. With clean hands, knead the mix until combined. Set aside.
Carefully shape the mince mixture around the bamboo skewers into 6/9/12 kebabs. Place on the tray, drizzle with oil and season with salt. Bake for 10 min or until the kebabs are cooked through.
5 Make sauce
Meanwhile, combine the peanut butter, 1/1.5/2 Tbsp of lime juice, honey and soy sauce with the sriracha(spicy!). Whisk until smooth.
Serve the kebabs with the roasted carrots, zucchini, coconutrice and peanutsauce to the side.