Onion quartered and layers separated
Cucumber cut into 1 inch cubes
1/2 inch piece
Fresh red chilli seeded and chopped
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.