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‘Chicken’ & Vegetable Satay with Coconut, Chilli & Lime Sauce
A vegetarian friendly version of a satay with a punchy sauce.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
Ingredients
Coconut, Chilli and Lime Sauce
1 Tbsp (15 ml) sunflower oil
1 shallot, finely chopped
1 red chilli, seeded and coarsely chopped
3 garlic cloves, crushed
2 cm piece of fresh ginger, peeled and thinly sliced
1 tsp (5 ml) castor sugar
1 C (250 ml) coconut milk
1 tsp (5 ml) fish sauce
1 lime, finely grated zest
2 Tbsp (30 ml) lime juice
Satay Skewers
300 g Quorn Soy Free Meat Free Chicken Style Pieces
500 g Findus Wok Classic
salt and freshly ground black pepper
2 Tbsp (30 ml) sunflower oil
5 g fresh coriander
5 g basil leaves
sesame seeds, toasted
Method
Coconut, Chilli and Lime Sauce
Heat the oil over medium-low heat. Add the chopped shallot and chilli and cook, stirring often, until translucent (about 3 minutes).
Stir in the garlic, ginger and sugar and cook for about
2 minutes.
Add the coconut milk, bring to a simmer, and cook until reduced by a third, about 6 minutes. Stir in the fish sauce, lime zest and lime juice. Return the sauce to a simmer, remove from the heat, cover and steep for 10 minutes.
Use a sieve to strain the sauce into a small saucepan and set aside.
Satay Skewers
Thread the Quorn Soy Free Meat Free Chicken Style Pieces and the Findus Wok Classic vegetables alternately onto 16 skewers. Heat the oil in a griddle pan and fry the skewers, turning as needed, until browned.
Warm the sauce over moderate heat, ones heated through, spoon the coconut sauce over the skewers and garnish with coriander, basil leaves and toasted sesame seeds.
