Mushroom Satay (Satay Het Hom)

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Top-ranked recipe named "Mushroom Satay (Satay Het Hom)"

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Try this Mushroom Satay (Satay Het Hom) recipe, or contribute your own. "Vegetarian" and "Thai" are two tags used to describe Mushroom Satay (Satay Het Hom).


Ingredients

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1/4 ts Salt
(finely chopped)
1 ts Kaffir lime leaf
1 tb Light soy sauce
1 tb Lemon juice
2 tb Sugar
8 oz Presoaked Chinese mushrooms
THE MARINADE
1 ts Finely chopped galangal
2 tb Sugar
1 tb Vegetable oil
3 tb Ground roast peanuts
4 sm Garlic
1 c Coconut milk
coarsely chopped
2 tb Vegetable oil
2 Coriander roots
1 ts Finely chopped lemon grass
1 ts Salt
1/2 c Coconut milk
1/2 ts Curry powder
1 tb Red curry paste
1 ts Ground cumin
1 ts Powdered coriander seed
THE PEANUT SAUCE

Original recipe makes 3 Servings

Servings  

Preparation

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.

Calories Per Serving: 529 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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