Mushroom Satay

Ingredients

80 gr presoaked chinese mushrooms
3 gr galangal
3 gr lemon grass
3 gr kaffir lime leaf
2 coriander roots
4 garlic
1 gr curry powder
16 ml soy sauce
50 gr sugar
2 gr powdered coriander seed
2 gr cumin
4 gr salt
45 ml oil
350 ml coconut milk
8 gr curry paste
16 ml lemon juice
38 gr roast peanuts

Instructions

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.