Mushroom Satay (Satay Het Hom)

Ready in 1h

Try this Mushroom Satay (Satay Het Hom) recipe, or contribute your own.


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
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

Original recipe makes 3 Servings



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.

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