Mushroom Satay (satay Het Hom)
Serves:
Ingredients:
8
oz
Presoaked Chinese mushrooms
1
ts
Salt
2
tb
Oil
1/2
c
Coconut milk
---------
THE PEANUT SAUCE ---------
1
tb
Oil
1
tb
Red curry paste
1
c
Coconut milk
2
tb
Sugar
1/4
ts
Salt
1
tb
Lemon juice
1
ts
Ground cumin
1
ts
Powdered coriander seed
2
tb
Sugar
---------
THE MARINADE ---------
1
ts
Finely chopped galangal
1
ts
Finely chopped lemon grass
1
ts
Kaffir lime leaf
-(finely chopped)
2
Coriander roots
4
sm
Garlic cloves
- coarsely chopped
1/2
ts
Curry powder
1
tb
Light soy sauce
3
tb
Ground roast peanuts
Method:
Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go.
Set aside.
THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste.
Place this in a mixing bowl and stir in all the other ingredients, mixing well.
Place all the mushroom strips in this marinade and leave for at least 30 minutes.
PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil.
Add the coconut milk, lower the heat and stir well until a rich red colour appears.
Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside.
Take the mushroom strips from the marinade and thread each one on to a satay stick.
Grill/broil until cooked through.
Serve with the peanut sauce and fresh cucumber pickle.
Little triangles of toast may also be served for those who wish to mop up more sauce.