- Serves: 2
- Preparation: 15 minutes
- Cooks In: 30 minutes
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Ingredients
500 g button mushrooms
Dash of olive oil
Satay sauce
2 tbsp peanut butter
1 tbsp soy sauce
1 tsp honey
1 tsp fish sauce
1 garlic clove, minced
1 tsp red curry paste
1 cup coconut milk
Juice of half a lime
Slaw
¼ head of red cabbage, finely sliced
¼ head of green cabbage, finely sliced
½ cup of coriander, roughly chopped
1 spring onion, finely chopped
½ red chilli, finely chopped
1 tbsp red wine vinegar
Juice of 1 lime
1 tbsp mayonnaise
1 tsp sea salt
1 tsp cracked black pepper
To serve
Coriander leaves
Red chilli, finely sliced
Method
1
First place the skewers in a bowl of water then set aside.
2
Next make the satay sauce by placing all ingredients (except the lime juice) in a pot on low heat. Stir continuously. Then once it starts to thicken, add in the lime juice.
3
Cut the button mushrooms in half, then thread on to the skewers. Brush both sides with the satay sauce. Cook both sides on a griddle pan with a dash of oil, gently pressing down to create that charred flavour.
4
To make the slaw, place all ingredients into a bowl. Toss to coat.
5
Lastly, plate up, garnish with more of the satay sauce, coriander leaves and fresh chilli.
Ingredients
500 g button mushrooms
Dash of olive oil
Satay sauce
2 tbsp peanut butter
1 tbsp soy sauce
1 tsp honey
1 tsp fish sauce
1 garlic clove, minced
1 tsp red curry paste
1 cup coconut milk
Juice of half a lime
Slaw
¼ head of red cabbage, finely sliced
¼ head of green cabbage, finely sliced
½ cup of coriander, roughly chopped
1 spring onion, finely chopped
½ red chilli, finely chopped
1 tbsp red wine vinegar
Juice of 1 lime
1 tbsp mayonnaise
1 tsp sea salt
1 tsp cracked black pepper
To serve
Coriander leaves
Red chilli, finely sliced
