Baby corn satay

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Baby corn satay

Ingredients

Blanched Baby corn                  5 no.

Soya sauce                               1 tsp

Coconut milk                             1 tbsp

Chopped garlic                         1 tsp

Honey                                       1 tsp

For peanut sauce

Chopped garlic                         1tsp

Chopped onion                         2 tsp

Chopped red chilli                     1 tsp

Turmeric powder                        ½ tsp

Red chilli powder                       ½ tsp

Lemongrass paste                     2 tsp

Peanut powder                          1 tbsp

Peanut butter                            2 tsp

Coconut milk                             ¼ cup

Brown sugar                              1 tsp

Salt                                          to taste

Oil                                            1 tbsp

Lemon juice                              1 tsp

Oil to pan sear                          1 tbsp

For garnish

Cucumber                                 ½ no.

Lemon                                      ½ no.

Coriander leaves                       as required

Method

To prepare the marinate

Take a bowl, add soya sauce, coconut milk, finely chopped garlic, honey, red chilli powder and lemon juice and mix.

Add the blanched baby corn in the bowl, coat it and let it marinate for 10 – 15 minutes.

To prepare the peanut sauce

Heat a pan, add oil, chopped garlic, finely chopped onion and sauté. Then add chopped red chilli, turmeric powder, red chilli powder and stir, now add lemongrass paste, peanut powder and stir, now add peanut butter, coconut milk, brown sugar and stir nicely. Now add water, salt and lemon juice and mix.

In another pan heat oil. Pierce the baby corn with satay sticks and pan sear it on the pan. Apply the leftover marinate on baby corns.

Once the baby corn ready, remove the baby them on a plata and in a bowl put the peanut sauce and place that on the plate.

Now cut the cucumber into slices and cut a lemon wedge and arrange on plate.

Garnish the peanut sauce with few coriander leaves.