Indonesian saté skewers with peanut sauce and fried glass noodles

Name: Indonesian saté skewers with peanut sauce and fried glass noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 piece(s) Ginger tuber (approx. 20 g); 1 red chilli pepper; 2 TABLESPOONS Oil; 100 g unsalted peanuts; 300 ml Coconut milk; 4 TABLESPOONS light soy sauce; 1 TEASPOON demerara sugar; 7-10 Tbsp Juice of 1 lime; 500 g Frying fat; 400 g Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Glass noodles; 16-20 wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 piece(s) Ginger tuber (approx. 20 g)
1 red chilli pepper
2 TABLESPOONS Oil
100 g unsalted peanuts
300 ml Coconut milk
4 TABLESPOONS light soy sauce
1 TEASPOON demerara sugar
7-10 Tbsp Juice of 1 lime
500 g Frying fat
400 g Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Glass noodles
16-20 wooden skewers

Directions

1
Peel and finely chop the ginger. Wash the chilli, cut lengthwise, remove the seeds. Finely chop the flesh. Heat a tablespoon of oil in a pan. Sweat peanuts, ginger and chillies in it.
2
Fill up with coconut milk and simmer for five minutes. Finely puree the peanut sauce with the cutting stick of the hand mixer. Season to taste with soy sauce, sugar and lime juice. Set peanut sauce aside.
3
Heat the frying fat in a tall narrow pan. Wash the turkey escalopes, dab dry and cut lengthwise into two to three centimetre thick strips. Skewer one strip onto each skewer in a wavy shape.
4
Make 16 to 20 skewers. Season with salt and pepper. Heat the remaining oil in a pan and fry the skewers in it for five minutes on both sides. In the meantime, fry the glass noodles in the hot fat in portions for one to two minutes.
5
Take out and drain on kitchen paper. Arrange saté skewers with glass noodles as desired on plates decorated with banana leaves. Serve the peanut sauce with chilli rolls if desired.