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Mushroom Satay (satay Het Hom)

Recipe name:
Mushroom Satay (satay Het Hom)

Recipe category:
Appetizers

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Recipe detials: Mushroom Satay (Satay Het Hom)

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

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