Try this Mushroom Satay (Satay Het Hom) recipe, or contribute your own.
Suggest a better descriptionTaking 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.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 529 | ||
Calories from Fat: 305 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 22.1g | 111 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 375.6mg | 13 % | |
Potassium 387.6mg | 10 % | |
Total Carbohydrate 59.8g | 18 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 58g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 529
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