Mushroom Satay (Satay Het Hom)

Directions

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.