Mushroom Satay Satay Het Hom

Serving Size : 3
Ingredients

for prepare Mushroom Satay Satay Het Hom

:

Amount	Measure	Ingredient - Preparation Method
8	ounces	presoaked Chinese mushrooms
the marinade mushroom satay satay het hom
1	teaspoon	finely chopped galangal
1	teaspoon	finely chopped lemon grass
1	teaspoon	kaffir lime leaf - (finely chopped)
2		coriander roots
4	small	garlic cloves coarsely chopped
1/2	teaspoon	curry powder
1	tablespoon	light soy sauce
2	tablespoons	sugar
1	teaspoon	powdered coriander seed
1	teaspoon	ground cumin
1	teaspoon	salt
2	tablespoons	oil
1/2	cup	coconut milk
the peanut sauce mushroom satay satay het hom
1	tablespoon	oil
1	tablespoon	red curry paste
1	cup	coconut milk
2	tablespoons	sugar
1/4	teaspoon	salt
1	tablespoon	lemon juice
3	tablespoons	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. GRILLING: 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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