Ingredients
12 skewers
500g pork fillet
25ml peanut oil
50ml thick sweet soy
1 teaspoon fish sauce
1 teaspoon red curry paste
peanut oil for cooking
250g toasted peanuts
400ml coconut milk
150ml sweet thick soy
50ml lime or lemon juice
100g snow peas
1 small cucumber
1 bag beansprouts
125ml lime or lemon juice
70ml fish sauce
45g brown sugar
1 cup mint and coriander leaves
Method
- Soak the skewers in water to prevent
them burning when cooking
- Clean and
cut the pork into 2-3cm cubes and thread
onto the skewers
- Mix together the oil,
soy and fi sh sauce, brush over the satays
and refrigerate until ready to cook
- In a large saucepan heat the oil, add the
curry paste and stir until combined
- Place
the peanuts into the food processor and
blend until fi nely chopped
- Add peanuts
to the paste along with the coconut milk
and soy
- Stir to mix all together and let
the sauce simmer until it thickens, about
15 minutes
- Add the lime or lemon juice
- Slice the snow peas and cucumber
and place into a mixing bowl
- Add
the bean sprouts, juice, fi sh sauce,
sugar, herbs and toss to combine
- Grill the satays, basting with the
leftover marinade until cooked and
serve with peanut sauce and salad
Serves 4