Marinated pork satays with peanut sauce and a bean sprout salad
Serves 4
Serves 4Ingredients
- 12 skewers
- 500g pork fillet
- 25ml peanut oil
- 50ml thick sweet soy
- 1 teaspoon fish sauce
- 1 teaspoon red curry paste
- peanut oil for cooking
- 250g toasted peanuts
- 400ml coconut milk
- 150ml sweet thick soy
- 50ml lime or lemon juice
- 100g snow peas
- 1 small cucumber
- 1 bag beansprouts
- 125ml lime or lemon juice
- 70ml fish sauce
- 45g brown sugar
- 1 cup mint and coriander leaves
Method
- Soak the skewers in water to prevent them burning when cooking
- Clean and cut the pork into 2-3cm cubes and thread onto the skewers
- Mix together the oil, soy and fish sauce, brush over the satays and refrigerate until ready to cook
- In a large saucepan heat the oil, add the curry paste and stir until combined
- Place the peanuts into the food processor andblend until finely chopped
- Add peanuts to the paste along with the coconut milk and soy
- Stir to mix all together and let the sauce simmer until it thickens, about 15 minutes
- Add the lime or lemon juice
- Slice the snow peas and cucumber and place into a mixing bowl
- Add the bean sprouts, juice, fi sh sauce, sugar, herbs and toss to combine
- Grill the satays, basting with the leftover marinade until cooked and serve with peanut sauce and salad
