Cut lamb into cubes large enough for skewers. Mix all the other ingredients together. Add the meat to the marinade, cover and leave at room temperature for around 2 hours - or 4 hours in the fridge. Thread the meat on to skewers. Heat a griddle pan, season with salt and pepper and cook. Spicy satay sauce: Place soy sauce, tamarind liquid, onion and garlic into a food processor and blend until smooth. Add the chilli, pepper and crushed shrimp paste. Heat the peanut oil in a wok or frying pan and blend the mixtures stirring until it turns brown. Add the coconut milk, curry leaves, lemon grass and sugar. Stir, reduce the heat and simmer uncovered until the sauce thickens. Rice cakes: Wash the rice and place into a saucepan. Add the water and cover with a tight fitting lid. Bring to the boil, reduce heat and simmer for 12-15 minutes. Remove the lid and fluff up the rice. Turn out on to a lightly greased tray and press down. Leave to dry out overnight or in a very low oven until completely dry and firm. Remove from greased tray and break into pieces. Heat oil in a wok and fry the rice cakes until they puff up. Do not brown too much. Drain and serve.
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|Serving Size: 1 Serving (1419g)|
|Recipe Makes: 1|
|Calories from Fat: 1288 (51%)|
|Amt Per Serving||% DV|
|Total Fat 143.1g||191 %|
|Saturated Fat 48.9g||245 %|
|Monounsaturated Fat 61.1g|
|Polyunsanturated Fat 23.7g|
|Cholesterol 309.1mg||95 %|
|Sodium 1812.8mg||63 %|
|Potassium 2413.3mg||64 %|
|Total Carbohydrate 210g||62 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 199.2g|
|Protein 103g||147 %|
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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: 2539
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