Page 87 - Ambrosia Cookbook

THAI SEITAN INGREDIENTS

SKEWERS 13.5 Ounces - ambrosia High fat coconut Milk

1/4 Cup - Lime Juice
1/4 Cup + 1 Tablespoon - Huy fong chili Garlic sauce
1 Tablespoon - fish sauce
1 Tablespoon - cilantro Minced
2 Teaspoons - Ginger Grated
1 Teaspoon - Garlic Grated
1 Teaspoon - Mint Minced
1 Teaspoon - curry Powder
1 Teaspoon - Kosher salt
1 Pound - seitan sliced 1/4” strips
2 Tablespoons - fish sauce
2 Tablespoons - Lime Juice
2 Teaspoons - cilantro
1 Teaspoon - Brown sugar
2 Each - serrano Peppers
1 Each - Garlic clove Grated
2 Tablespoons - Vegetable oil
2 Tablespoons - ambrosia Major Grey chutney

INSTRUCTIONS

in a large mixing bowl combine coconut milk, lime juice, chili garlic sauce, fish sauce, cilantro,
ginger, garlic, mint, curry powder, and Kosher salt until blended. add seitan and marinate at least 2
hours and up to overnight.

in a small mixing bowl, whisk together fish sauce, lime juice, cilantro, brown sugar, serrano
peppers, and garlic. Place in a container and set aside.

in a grilling skillet or on a grill, turn heat to medium high and brush with oil. either skewer the seitan
and gill about 60 seconds per side, or grill seitan and then place on strips.

serve seitan with citrus cilantro sauce and chutney.

tHai seitaN sKeWers THE COOK BOOK 87