Working time: 30 min
Time in total: 60 min
Serving size: 2 portions
Energy: 645 kcal Fat: 20,3 g
Carbohydrates: 93,4 g Protein: 23,7 g
Fibers: 8 g Salt: 2,6 g
INGREDIENTS
Satay
2 pieces of TEMPTY (200g)
½ fresh red chili, finely chopped
1 clove garlic, minced
1 tbsp grated ginger
2 tbsp soy sauce
1 tbsp neutral oil
1 tbsp brown sugar
2 tbsp lime juice
8 skewer sticks
Peanut Sauce
3 tbsp smooth peanut butter
200ml coconut cream
½ cup of peanuts
1 tbsp neutral oil
1 onion, finely chopped
1 clove garlic, minced
1 tsp red curry paste
2-3 kaffir lime leaves
1 tbsp teriyaki sauce
2 tbsp soy sauce
1 tsp brown sugar
juice from 1 lime
For serving
2 cups of cooked rice
black sesame seeds
coriander
STEPS
Satay
1. Firstly, dip skewers sticks in cold water for at least 30 min.
2. To prepare the glaze, mix garlic, ginger, chili, soy sauce, neutral oil, brown sugar and lime in a bowl. Cover and let to rest in a fridge for 30 min.
4. Cut TEMPTY into rectangular pieces and carefully not to poke yourself, thread each piece onto two skewers. The double skewer method allows for easier turning during grilling.
5. Grill until golden brown or bake in the oven for 10 minutes at 175°C.
6. After grilling or baking, brush the TEMPTY skewers with chilled glaze.
Peanut sauce
1. Run peanuts through a food processor just until coarsely chopped. Set aside.
2. Heat up oil in a small pot on a medium heat. Add garlic, onion, and red curry paste. Cook for 2-3 min and when golden brown, add the rest of the ingredients.
3. Keep stirring the sauce until it reaches a smooth consistency. Be careful not to overcook the sauce, or it will separate!
Serve together with cooked rice, black sesame seeds and optionally some fresh red chili and lime.
