Satay vegetable skewers
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This vegetarian alternative to meaty kebabs is melt-in-the-mouth tasty, thanks to the combination of crunchy vegetables and homemade satay sauce
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Cooking time: 25 mins
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Serves: 4
Ingredients
If using wooden kebab skewers, soak them in water first for at least 1hr to prevent them burning on the griddle pan.
- 100g (4oz) crunchy peanut butter
- 25g (1oz) creamed coconut, chopped
- 2.5ml (½ tsp) chilli powder
- 1 garlic clove, peeled and crushed
- 30ml (2tbsp) soy sauce
- 3 small peppers, deseeded and cut into 2.5cm (1in) pieces
- 4 thick slices of aubergine
- 1 red onion, peeled and cut into slim wedges
- 30ml (2tbsp) stir-fry oil
- Noodles tossed with finely sliced spring onions, to serve
Method
- Make the satay sauce by placing the peanut butter, coconut, chilli powder and garlic in a small pan with 180ml (6fl oz) water. Heat, stirring over a medium-low heat for 2-3 mins until thickened. Remove from heat, stir in half the soy sauce. Thin down with a little more water if necessary. Set aside.
- Parboil the peppers in a pan of boiling water for 2 mins and drain. Cut the aubergine slices into quarters. Thread peppers and aubergine on to 8 pre-soaked wooden skewers with the onion wedges.
- Preheat a griddle pan. Whisk the oil and remaining soy sauce together. Brush over the kebabs. Cook on the griddle pan for 6-8 mins, turning frequently until tender and lightly charred. Serve with noodles tossed with spring onions, drizzled with the satay sauce.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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