This satay sauce is a recipe you'll want to keep! Made with fragrant Thai flavours it's the perfect satay dipping sauce accompaniment to vegetable skewers.
Ingreadient:
- 16 small florets cauliflower, blanched
- 4 yellow squash, quartered and blanched
- 1 red capsicum cut into 2cm squares
- 16 sugar snap peas, trimmed
- 1 clove garlic, crushed
- 2cm piece fresh ginger, grated
- 1 tablespoon kecap manis
- 2 teaspoons fresh lime juice
- 1-2 teaspoons Thai red curry paste
- 2 tablespoons crunchy peanut butter
- 1 tablespoon ketcap manis
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 cup light Greek style natural yoghurt
Direction:
- Thread cauliflower, squash, capsicum and sugar snap peas onto 8 skewers. Mix garlic, ginger, kecap manis and lime juice together to make a marinade and pour over the skewers.
- Refrigerate for at least 30 minutes.
- Grill skewers until vegetables are tender and charred and serve with satay sauce.
- Place curry paste, peanut butter, ketcap manis, lime juice and honey in a small saucepan. Stir over low heat until smooth and bubbling, then remove from heat and stir in yoghurt.
