Baby Corn Satay


• 2 tsp soya sauce
• 1 tbsp coconut milk
• 1 tsp finely chopped garlic
• 1 tsp honey
• ½ tsp red chilli powder
• ½ lemon juice
• 7 blanched baby corn

For peanut sauce :
• 1 tbsp oil
• 1 tsp chopped garlic
• 2 tsp finely chopped onion
• 1 tsp chopped red chilli
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 2 tsp lemongrass paste
• 1 tbsp peanut powder
• 2 tsp peanut butter
• Ό cup coconut milk
• 1 tsp brown sugar
• Salt to taste
• 1 tsp lemon juice
• 1 tbsp oil to pan sear
• ½ cucumber
• 1 lemon

For garnish :
• Coriander leaves as required

• To prepare the marinate; in a bowl add soya sauce, coconut milk, finely chopped garlic, honey, red chili powder and lemon juice and mix.
• Add the blanched baby corn in the bowl and let it marinate for 10 - 15 mins.
• To prepare the peanut sauce; in a pan add oil, chopped garlic, finely chopped onion, chopped red chili, turmeric powder, red chili powder, lemongrass paste, peanut powder, peanut butter, coconut milk, brown sugar, water, salt and lemon juice and mix.
• In another pan heat oil. Pierce the baby corn with satay sticks and pan sear it in the pan. Apply the leftover marinate on them.
• Once ready, remove the baby corns on a plate and in a bowl add the peanut sauce and place that on the plate.
• Cut the cucumber into slices and cut a lemon wedge.
• Garnish the peanut sauce with coriander leaves.

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