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Satay veggie skewers
Author
Alex <alex@puer-robustus.eu>
Cuisine
Asian
Course
main
Prep time
30 min.
Cooking time
30 min.
Diets
Egg free, Gluten free, Lactose free, Vegan, Vegetarian
Serves
4
Ingredient
Amount
Prep
Jasmin rice
300 g
washed
Smooth peanut butter
100 g
Ginger root
40 g
diced
Garlic
2 pieces
crushed
Zucchini
440 g
sliced into 1cm thick halfmoons
Light soy sauce
50 mL
Red paprika
360 g
seeds removed & cut into squares
Curry powder
4 g
Coconut milk
300 mL
Lime juice
1 tablespoon
Peanuts
20 g
chopped
Champignons
200 g
halfed
Sweet chili sauce
40 mL
Water
500 mL
Salt
Sugar
2 tablespoon
Black pepper
cook the rice
Cook the
Jasmin rice
with three fifths of the
Water
, all of the
Coconut milk
, and a bit of
Salt
.
prepare the skewers and satay sauce
Mix the
Garlic
,
Ginger root
,
Lime juice
,
Light soy sauce
,
Curry powder
,
Sweet chili sauce
, two thirds of the
Smooth peanut butter
, and the
Sugar
in a bowl.
Preheat the oven to 200°C.
Mix the
Zucchini
,
Champignons
, and
Red paprika
in a bowl and pour two thirds of the freshly prepared marinade over it. Make sure all veggies are properly soaked.
Put the marinated veggies on the skewers.
Bake the skewers in the preheated oven for 15 minutes - preferably on a piece of baking paper on top of some aluminum foil.
Mix the remaining marinade with the remainder of the
Smooth peanut butter
, the
Peanuts
, and the remaining two fifths of the
Water
and simmer it for 5 minutes. Add
Salt
and
Black pepper
as per your liking.
After retrieving the skewers from the oven, collect the marinade drip from baking paper and add it to the satay sauce.
serve
Serve the
Jasmin rice
with the veggie skewers and the satay sauce.