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Babycorn Satay

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The crunch of corn with a chunky nutty sauce is enough to break the ice at any party!

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 16-20 minutes

Servings : 4

Babycorn Satay

Main Ingredients

Babycorns, Oil

Cuisine

Oriental

Course

Starter

Level Of Cooking

Medium

Ingredients

  • Babycorns blanched
    12
  • Oil
    2 tablespoons
  • Onion quartered and layers separated
    1 medium
  • Cucumber cut into 1 inch cubes
    1 medium
  • Salt
    to taste
  • Soy sauce
    1 tablespoon
  • Lemon juice
    1 teaspoon
  • Garlic paste
    1 teaspoon
  • Ginger paste
    1 teaspoon
  • Brown sugar
    1 teaspoon
  • Honey
    1/2 teaspoon
  • Peanut paste
    6 tablespoons
  • Oil
    1 tablespoon
  • Onion chopped
    1 small
  • Ginger chopped
    1/2 inch piece
  • Garlic chopped
    4 cloves
  • Soy sauce
    1/2 tablespoon
  • Coconut milk
    4 tablespoons
  • Lemon juice
    1 tablespoon
  • Salt
    to taste
  • Honey
    1 tablespoon
  • Fresh red chilli seeded and chopped
    1

Method

Step 1


Place the babycorns in a bowl. Add the salt, soy sauce, lemon juice and mix well. Add the garlic and ginger pastes, brown sugar and honey and mix again. Set aside to marinate for fifteen minutes. Heat the oil on a griddle plate. Thread the marinated babycorn onto the satay sticks and place on the griddle plate. Pour some of the excess marinade over the baby corns. Turn the satay sticks on the griddle to cook the baby corns evenly. For the peanut sauce, heat the oil in a pan; add the onion and sauté. Add the ginger and garlic and continue to sauté. Add the soy sauce, peanut paste and four tablespoons of water. Stir and add the coconut milk, lemon juice, salt and honey. Add the fresh red chilli and stir. Take the pan off the heat. Thread the onion and cucumber pieces onto separate satay sticks. Serve the babycorn and vegetable satay with the sauce.

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