Mushroom satay (satay het hom)

3 servings

Ingredients

QuantityIngredient
8ouncesPresoaked Chinese mushrooms
1teaspoonFinely chopped galangal
1teaspoonFinely chopped lemon grass
1teaspoonKaffir lime leaf (finely chopped)
2Coriander roots
4smallsGarlic cloves coarsely chopped
½teaspoonCurry powder
1tablespoonLight soy sauce
2tablespoonsSugar
1teaspoonPowdered coriander seed
1teaspoonGround cumin
1teaspoonSalt
2tablespoonsOil
½cupCoconut milk
1tablespoonOil
1tablespoonRed curry paste
1cupCoconut milk
2tablespoonsSugar
¼teaspoonSalt
1tablespoonLemon juice
3tablespoonsGround roast peanuts

Directions

THE MARINADE

THE PEANUT SAUCE

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.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias