A vegetarian alternative to an Indonesian classic snack
| Created by | Spinneys |
| Prep time | 30 minutes |
| Marination time | 30 minutes+ |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 383 |
| Fat | 28.3g |
| Saturates | 7.8g |
| Protein | 20.3g |
| Carbs | 17.2g |
| Sugars | 8.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFMince the garlic. In a mixing bowl, combine 2 tbsp of soya sauce, oil, 2 tbsp of lime juice, minced garlic, coriander, cumin and turmeric. Stir well to make a marinade.
Add the vegetarian steak strips to the marinade and toss until they are evenly coated. Marinate for 30 minutes, or refrigerate for up to 24 hours.
Meanwhile, in a small saucepan, combine the peanut butter, coconut milk, 2 tbsp of soya sauce, 1 tbsp of lime juice, brown sugar and Sriracha sauce. Place the saucepan over a low heat and stir until the mixture is smooth. If the sauce is too thick, gradually add water to achieve the desired consistency. Remove from the heat and set aside.
Prepare a grill for medium heat or place a grill pan over a medium-high heat.
Thread the ‘steak’ strips onto the skewers. Grill the skewers for approx. 3-4 minutes per side, or until they are cooked through. Ensure they are cooked according to the instructions on the package.
Spread the peanut sauce on the base of a serving platter. Remove the skewers from the grill and place them on top of the peanut sauce.
Halve the cucumbers. Chop the parsley and chilli. Place the cucumber and parsley in a bowl. Scatter the sesame seeds and chilli over the skewers.
Serve the ‘beef’ satay with the salad and extra peanut sauce.
