Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Thai Vegetarian
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Presoaked Chinese mushrooms
-----THE MARINADE-----
1 t Finely chopped galangal
1 t Finely chopped lemon grass
1 t Kaffir lime leaf
--(finely chopped)
2 Coriander roots
4 sm Garlic cloves
-- coarsely chopped
1/2 ts Curry powder
1 tb Light soy sauce
2 tb Sugar
1 t Powdered coriander seed
1 t Ground cumin
1 t Salt
2 tb Oil
1/2 c Coconut milk
-----THE PEANUT SAUCE-----
1 tb Oil
1 tb Red curry paste
1 c Coconut milk
2 tb Sugar
1/4 ts Salt
1 tb Lemon juice
3 tb Ground roast peanuts
Taking each mushroom as a rough circle cut towards
centre in a spiral to make one long strip as if
peeling an apple in one go. Set aside. THE MARINADE:
In a mortar pound together the galangal, lemon grass,
lime leaf, coriander roots and garlic to form a paste.
Place this in a mixing bowl and stir in all the other
ingredients, mixing well. Place all the mushroom
strips in this marinade and leave for at least 30
minutes. PEANUT SAUCE: In a wok or frying pan/skillet,
heat the oil, add the curry paste and fry briefly
until it blends with the oil. Add the coconut milk,
lower the heat and stir well until a rich red colour
appears. Add the remaining ingredients, stirring
constantly until a thick sauce is formed, and set
aside. Take the mushroom strips from the marinade and
thread each one on to a satay stick. Grill/broil until
cooked through. Serve with the peanut sauce and fresh
cucumber pickle. Little triangles of toast may also
be served for those who wish to mop up more sauce.
