Babycorn Satay

Ingredients 

• 12 baby corn, blanched
• 2 tablespoons peanut paste
• 1 medium onion, quartered and layers separated
• 1 medium cucumber, cut into 1-inch cubes
• Salt to taste
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon brown sugar
• ½ teaspoon honey

Peanut Sauce

• 1 tablespoon oil
• 1 small onion, chopped
• ½ inch piece ginger, chopped
• 4 cloves garlic, chopped
• ½ tablespoon soy sauce
• 4 tablespoons coconut milk
• 1 tablespoon lemon juice
• Salt to taste
• 1 tablespoon honey
• 1 fresh red chilli, seeded and chopped
• 6 tablespoons peanut paste

Method

1. Place the baby corns 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.
2. Set aside to marinate for fifteen minutes. Heat the oil on a griddle plate. Thread the marinated baby corn onto the satay sticks and place them 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 corn evenly.
3. For the peanut sauce, heat the oil in a pan; add the onion and sauté. Add the ginger and garlic and continue to sauté.
4. 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 baby corn and vegetable satay with the sauce.

Nutrition Info