Dinner Tuesday 24 July - Mushroom Satay

Mushroom Satay

Marinade
1 thumb ginger, peeled & grated
1 stalk lemon grass, finely chopped
4-5 kaffir lime leaves, finely chopped
small handful coriander, finely chopped
3 cloves garlic, crushed
1 teaspoon black pepper
2 tablespoons Malaysian curry powder
1 tablespoon fish sauce
2 teaspoons sugar
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon salt
1 tablespoon macadamia nut oil
20g creamed coconut (block)

Combine everything together in a blender jar or a mortar & pestle to produce a rough paste. Add

175g mushrooms, halved or quartered if large

Rub the marinade gently into the mushrooms and leave for at least one hour or up to overnight.

Thread onto presoaked bamboo skewers and grill until cooked and browned

Serve on a bed of
50g Romaine lettuce, shredded
small handful fresh mint
small handful fresh coriander
small handful fresh chives
70g cucumber, quartered lengthwise and sliced thin
2 teaspoons rice vinegar

With some satay sauce for dipping (I had the the other ½ sachet Amoy Satay sauce)

Nutrition Data per serving
Calories (kcal) 680.1
Carbohydrate (g) 55.4
Protein (g) 17.2
Fat (g) 44.5
Fibre (g) 9.5