Ingredients satay udang with sweet and sour tomatoes, cucumber and ginger (10 servings)

• 2.5 kg Aviko Pure & Rustic Fries
• 750 ml white wine vinegar
• 600 g sugar
• 4 tbsp fennel seed
• 6 cm ginger root, sliced
• 500 g cherry tomatoes
• 600 g (mini) cucumber
• 300 g tomato puree
• 100 ml sweet soy sauce
• 1 garlic clove
• 6 tbsp sunflower oil
• 20 shrimp skewers
• 3 tbsp toasted (black) sesame seeds
• Oil for frying
• 10 (weck) jars (contents 200 ml)

Method 

40 minutes to prepare 

• Bring the wine vinegar with the sugar, the fennel seeds and the ginger to a boil. Let the sugar dissolve.
• Meanwhile, halve the tomatoes and cut the cucumber into cubes or slices.
• Divide the tomato and cucumber among the jars and pour the warm sweet and sour marinade over it.
• Close the jars and let cool. Store them in a cool place until use.
• For the sauce, heat the tomato puree with the soy sauce and 250 ml water Grate the garlic over the sauce and heat for a further 4 minutes.
• Prepare the Pure & Rustic Fries according to the instructions on the package.
• Meanwhile, heat the sunflower oil in 2 large frying pans. Brown the shrimp skewers on both sides for 3 minutes.
• Deglaze with some extra soy sauce if desired and heat for 1 minute.
• Put the shrimp skewers on 10 plates. Spoon over the soy sauce and sprinkle with the sesame seeds.
• Serve with the fries and a jar of sweet and sour tomatoes and cucumber.

Tip: The satay udang with juicy shrimps can also easily be replaced by satay of chicken breast or pork tenderloin. you can easily make the sweet and sour yourself.