Vegetable satay, coconut sambal and peanut sauce

By: Ian Pengelley From: Great Food Live

On TV Tomorrow

  • 20:00 - What to Eat Now: Summer - What To Eat Now: Summer, 1
  • 20:30 - What to Eat Now: Summer - What To Eat Now: Summer, 5
  • 21:00 - The Hairy Bikers: Mums Know Best - Family Favourites
Printer friendly version Mobile version

This recipe is classed as intermediate

Be the first to
rate this recipe

Rate & comment
Prep time:
30 min
Cook time:
1 hr
Serves:
makes 8 skewers

Ian Pengally's spicy sambal-coated vegetable skewers are a huge success at parties

Ingredients

For the vegetable skewers

For the coconut sambol

  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 3 large red chillies, seeds removed, chopped
  • 2 red bird's eye chillies, (optional), chopped
  • 1x3 cm ginger, finely chopped
  • 3 lime leaves, shredded
  • 2 tbsp lime juice
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 150 g desiccated coconut, or grated coconut

For the peanut sauce

  • 1 tbsp groundnut oil
  • 225 g raw, shelled peanuts

For the spice paste

Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. For the sambal, place the shallots, garlic, chillies, ginger, lime leaves and lime juice in a food processor. Add the oil and salt and blend until smooth.

2. Transfer the mixture to a saucepan and cook for 6 minutes, over a medium heat, stirring occasionally.

3. Stir in the coconut together with 120ml of cold water and continue cooking until most of the liquid has been absorbed, but the sambal is still quite moist.

4. To make the sauce, heat the oil in a wok and fry the peanuts for 4 minutes. Drain, and transfer to absorbent paper and leave to cool. Grind to a fine powder in a blender.

5. To make the spice paste, place all ingredients in a blender and process until smooth. Transfer to a saucepan and cook the paste for 3-4 minutes.

6. Pour in 600 ml of water and bring the sauce to a boil. Stir in the ground peanuts, cover the pan and simmer for three minutes.

7. Remove the lid and cook for a further 2 minutes, until the sauce has reduced to a coating consistency.

8. For the vegetables, preheat the oven to 180C/gas 4. Peel the vegetables and cut into 2.5cm cubes. Put them into a large zip-lock bag with the sauce and sambal - reserving a tablespoon of the sauce and sambal for serving with the finished skewers. Zip the bag shut and shake the bag around so that the sambal clings to the vegetables.

9. Transfer the vegetables to a baking tray, cover with foil and bake for 25-30 minutes, until tender but barely coloured. Leave on one side to cool.

10. Spear the vegetables onto skewers and cook until coloured, on a hot griddle, over a high heat. Serve straight away with extra coconut sambal and peanut sauce.





Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Register

Forgotten your password?
Resend activation