Description
Ready-made and `just-add-milk-and-heat` satays in the supermarket have worked well for us, but this is our easy home-made version.
Ingredients
1 handful small carrots
1 handful green beans
4–6 pimentos
2 Tbsp (30 ml) cornflour
splash of water
10–12 spring roll sheets
oil, for deep frying
Peanut satay sauce
1 Tbsp (15 ml) peanut or vegetable oil
1 small knob (about 2 cm) fresh root ginger, peeled and minced
4 cloves garlic, minced
1½ tsp (7.5 ml) curry powder
½ tsp (2.5 ml) chilli flakes
4 Tbsp (60 ml) peanut butter
1 Tbsp (15 ml) hoisin sauce
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) rice or apple vinegar
1 tsp (5 ml) brown sugar
1½ C (375 ml) chicken stock
Instructions
Blanch the carrots and beans in boiling water for a few seconds before submerging them into an ice bath. Drain and dry thoroughly. Cut the spring roll sheets into halves or quarters, depending on the size of the vegetables. Place each carrot, bean and pimento on its own sheet of spring roll pastry.
Combine the cornflour with a splash of water to form a sticky paste. Brush this ‘glue’ on the edge that will wrap around the roll and roll loosely around the vegetable, making sure to stick the edge with the ‘glue’ down firmly. Deep-fry the springrolls until crispy and drain on paper towels.
Peanut satay sauce
Heat the oil in a saucepan set over moderate heat. Gently sauté the ginger and garlic until fragrant. Add the curry powder and chilli flakes and sauté for another minute. Remove from the heat.
Add this along with rest of the ingredients into a food processor and pulse until well combined. If too thick, add a splash of water and stir through.
Serve the springrolls warm with the peanut satay sauce.
