Things on sticks are always a winner and these skewers serve up a world of fragrant South East Asian flavours, all drizzled in a super-savoury nutty satay sauce. And it’s adaptable to lots of other dishes. Great as a simple stir-fry sauce with vegetables and the protein of your choice, or as a marinade or dipping sauce for simple vegetable skewers.
Mr Lee’s Balinese-style Skewers with Peanut Satay Sauce
South East Asia on a Stick
Makes 12 skewers - A Little Effort / One-Wok Wonder / Gluten-Free Option - Wok to wonderful in 25 minutes - Hero ingredients: lemongrass and turmeric
- 1⁄2 tablespoon vegetable oil
- 200ml (7fl oz) Mr Lee’s Healthy Peanut Satay Sauce, (page 26), plus extra to serve
- freshly chopped coriander (cilantro), to serve
- freshly sliced red chilli, to serve
- 12 x 15cm (6in) bamboo skewers
For the skewers:
- 20g (3⁄4oz) dried rice vermicelli noodles or mung bean noodles
- 280-300g (10oz) lean chicken or turkey mince
- 1 heaped teaspoon finely chopped lemongrass stalk
- 2 anchovies, finely chopped
- 1 teaspoon garlic paste, or 2 garlic cloves, crushed and chopped
- 1⁄2 teaspoon black pepper
- 1 teaspoon Mr Lee’s Healthy Mussel Sauce (page 24) or ready-made fish sauce
- 1 teaspoon light soy sauce (or use tamari for a gluten-free option)
- 1 tablespoon cornflour (corn starch)
- 1⁄2 tablespoon peanut butter
- 1⁄2 teaspoon ground turmeric
- 1 teaspoon honey or agave syrup
- 1⁄2 teaspoon lemon or lime zest
For the salad:
- 100g (31⁄2oz) cucumber, cut into small dice
- 100g (31⁄2oz) beetroot, cut into small dice
- 100g (31⁄2oz) red onion, cut into small dice
- Soak the vermicelli noodles in a bowl of boiling water for 1 minute, then drain well. Roughly chop the noodles and place them in a large mixing bowl with all the other skewer ingredients.
- Using your hands (you can wear food-safe gloves if you like), combine everything together, mixing well. Wet your hands and shape the mixture into 12 small sausage shapes, each around 5cm (2in) long. Thread each one on to a bamboo skewer, to make 12 skewers. Set aside in fridge for 10-15 minutes if you have time.
- Heat the oil in a large frying pan over a medium-high heat. Add the skewers and fry for 2 minutes on each side, then reduce the heat to low and cook for a further 1 minute on one side only. Remove the skewers from the pan and lay on a plate lined with paper towel to drain any excess oil.
- Mix together the salad ingredients and place on a large serving platter (or divide between plates). Lay the skewers on top and drizzle the skewers with the peanut satay sauce (warmed through if you prefer). Scatter over a few fresh coriander (cilantro) leaves and some fresh red chilli slices. Serve immediately, with extra satay sauce on the side.