BABY CORN SATAY
Ethnicity : Thai / Course : starter
Makes 12 pieces
INGREDIENTS
Baby corn – 12 whole pieces Onion – 1, medium Red capsicum – 1, medium
Vegetable oil – 2 tbsp, to pan fry vegetables
Satay sticks – 12+2 or as needed, soaked in water for 5 mins
For Marinade : Soya sauce – 1 tbsp Lemon juice – 1 tsp Ginger garlic paste – 1.5 tsp Brown sugar – 1 tsp Honey – ½ tsp Salt – 1 tsp/ to taste
For Peanut Sauce : Vegetable oil – 1 tbsp Onion – 1, small Ginger – ½ “ Garlic – 4 cloves Soya sauce – ¾ tbsp Peanuts/ groundnuts (without skin) – 6 tbsp Coconut milk – ¾ cup (tetra pack or fresh thin extract) Lemon juice – 1 tbsp Lemon rind – ½ tsp Red chilli powder – 1 tsp OR 1-2 chopped fresh red chilli Honey OR brown sugar – 1 tbsp
For garnish – red chilli flakes (optional)
METHOD
Prepare the vegetables – Wash baby corn, cube onion and red capsicum. Blanch baby corns in salted boiling water for 2 mins OR pressure cook for up to 2-3 whistles (open lid when pressure drops).
In a bowl combine the above vegetables, marinade ingredients. Toss. Set aside to marinade for 15 to 20 mins. Pierce all baby corns into satay sticks (1 per stick). Thread the other remaining vegetables between 2 to 3 separate sticks
Heat oil in a grill pan/ griddle. Place the sticks with vegetables onto the griddle. Pour any excess marinade on top of vegetables.
Cook the vegetables, turning sticks in between to cook the vegetables evenly on all sides. Cook till baby corn is brown and caramelized , onion-capsicum a bit charred on the edges. Remove and set aside.
For the sauce – Chop onion for the sauce. Chop ginger, garlic. Grind the peanuts to a coarse powder, then add 1-2 tsp water and grind to smooth paste. Extract coconut milk if using fresh.
Heat oil in a pan, sauté onions till transparent. Add ginger, garlic, sauté for 1 min.
Add soya sauce, peanut paste, 3 to 4 tbsp water and stir. Add coconut milk, salt, honey/ brown sugar, chilli powder, lemon rind. May stir with a whisk if peanuts form lumps. Stir and simmer for 10 mins.
Lastly add lemon juice. Stir and remove sauce from heat.
To serve – Arrange the vegetable satay on sticks on a serving plate. Serve the sweet, spicy, tangy, nutty peanut sauced on the side. May sprinkle with red chilli flakes if desired. Serve hot!
NOTES
1. Instead of above vegetables, you could make satay from tofu, button mushrooms, paneer (cottage cheese), green, yellow and red capsicum. You could serve cubed cucumbers too but no need to marinade or grill them. Just thread cubed cucumber onto skewers and serve with the peanut sauce.
2. Instead of the above marinade, you could marinade the vegetable/tofu/mushroom/paneer with few tablespoons of the peanut sauce for 15 mins. Then grill as above. Serve hot with remaining peanut dip.
3. You could also add coconut milk made from coconut milk powder.
4. You could also serve this peanut sauce with boiled/teamed/grilled vegetables.
5. You may also add chopped lemongrass stalks along with coconut milk. Then reduce the amount of lemon juice. | 
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