RCI-SN.003.0248.001
Soy Meat Satay with Spicy Peanut Sauce
Soy Meat Satay with Spicy Peanut Sauce from the Recidemia collection
Prep20 min
Cook8 min
Total28 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 1 tsp
- 1 tsp
- ½ tsp
- ½ tsp
- ¼ tsp
- 1 tsp
- 2 tsp
- 1 tsp
- peanut oil plus extra for cooking1 tbsp
- -oz package frozen “chicken-style” soy meat pieces7 unitthawed
- x 6-inch-long bamboo skewers or metal skewers10 to 12 unit
- 1 unit
- Spicy Peanut Sauce1 unit
Method
1
Soak bamboo skewers in water for at least 15 minutes to prevent burning during cooking.
2
Combine coconut milk, green curry paste, curry powder, ground turmeric, ground coriander, and Bragg Liquid Aminos in a bowl and whisk until smooth.
3
Heat peanut oil in a small pan over medium heat and add minced shallots and minced garlic, stirring frequently until fragrant, about 1 minute.
4
Pour the shallot-garlic oil into the coconut milk mixture and stir in the granulated sugar, then fold in the thawed soy meat pieces until well coated, about 2 minutes.
5
Thread the marinated soy meat pieces onto the prepared skewers, distributing evenly across 10 to 12 skewers (5 to 7 pieces per skewer).
6
Heat additional peanut oil in a large skillet over medium-high heat until shimmering.
2 minutes
7
Carefully place the skewers in the hot skillet and cook for 3 minutes per side until the soy meat develops a light golden crust.
6 minutes
8
Transfer the cooked satay skewers to a serving plate.
9
Serve immediately with fresh lime wedges on the side and Spicy Peanut Sauce as a dipping accompaniment.