Makes 28-30.
Traditional satay are skewered and grilled. This is my take on the classic. I find this recipe a lot quicker to put together and because it's cooked in the oven it's perfect for this time of year. In a few months time I'll show you how these are meant to be done, on the barbecue. The peanut sauce, however, will stay the same. Delicious!
In a large bowl, put in,
-800g mince pork,
-2tbsp chopped coriander,
-2 spring onions, finely, chopped,
-2 cloves garlic, finely chopped.
-1tbsp fish sauce,
-1tbsp soy sauce,
-1tsp salt,
-1tsp turmeric powder,
-3tbsp coconut milk,
-black pepper.
Bring together with your hand, be careful not to over mix.
Refrigerate for 20 minutes.
Peanut Sauce.
In a large saucepan, fried,
-1 1/2 tbsp of Thai red curry paste,
Cook, stirring for a few minutes until fragrant, add
-the rest of the 400ml coconut milk, add
-100g crunchy peanut butter,
-2tbsp palm or brown sugar,
-fish sauce to taste (1 or 2 tablespoons).
Cook for a few minutes until the ingredients are well combined. Leave aside.
Oven 250c fan forced.
Pork balls.
Roll tablespoonfuls of mixture, flatten to 2cm in thickness.
Bake 15 minutes.
Serve with the peanut sauce.
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