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Mr Lee’s Balinese-style Skewers with Peanut Satay Sauce

by Damian King Lee from The Noodle Cookbook

These Balinese-inspired noodle and turkey skewers are served with a moreish satay dipping sauce. They make an excellent party snack, but are quick enough to make for a midweek meal, too.

From the book


Things on sticks are always a winner and these skewers serve up a world of fragrant South East Asian flavours, all drizzled in the super-savoury nutty satay sauce. And it’s adaptable to lots of other dishes. Great as a simple stir-fry sauce with vegetables and the protein of your choice, or as a marinade or dipping sauce for simple vegetable skewers.

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½ tbsp vegetable oil
200ml (7fl oz) Mr Lee’s Healthy Peanut Satay Sauce,
For the Healthy Peanut Sauce (makes about 450ml/16fl oz):
400ml (14fl oz) good-quality coconut milk
4 - 5 tbsp crunchy peanut butter (use one with no added sugar)
1 tbsp light soy sauce (or use tamari, for a gluten-free alternative)
½ tbsp dried chilli flakes
2 tsp honey (or agave syrup for a vegan alternative)
1 tsp ready-made fish sauce
1 tbsp almond flour or fine ground almonds
½ tsp dark soy sauce (optional, to enrich the sauce)
sea salt, to taste
For the skewers;
20g (¾oz) dried rice vermicelli noodles or mung bean noodles
280-300g (10oz) lean chicken or turkey mince
1 heaped tsp finely chopped lemongrass stalk
2 anchovies, finely chopped
1 tsp garlic paste, or 2 garlic cloves, crushed and chopped
½ tsp black pepper
1 tsp ready-made fish sauce
1 tsp light soy sauce (or use tamari for a gluten-free option)
1 tbsp cornflour (corn starch)
½ tbsp peanut butter
½ tsp ground turmeric
1 tsp honey or agave syrup
½ tsp lemon or lime zest
For the salad:
100g (3½oz) cucumber, cut into small dice
100g (3½oz) beetroot, cut into small dice
100g (3½oz) red onion, cut into small dice
To serve
freshly chopped coriander
freshly sliced red chilli

Essential kit

You will need: a large frying pan (skillet) and 12 x 15cm (6in) bamboo skewers.


For the Healthy Peanut Satay Sauce: Put all the ingredients into a medium-sized bowl and whisk together until well combined. Transfer the mixture to a small saucepan and place over a low–medium heat. Bring to a gentle simmer for 3–4 minutes, then take off the heat. Serve warm or let it cool. The sauce will keep for up to 1 week in the fridge.

Soak the vermicelli noodles in a bowl of boiling water for 1 minute, then drain well. Roughly chop the noodles and place them in a large mixing bowl with all the other skewer ingredients. Using your hands (you can wear food-safe gloves if you like), combine everything together, mixing well. Wet your hands and shape the mixture into 12 small sausage shapes, each around 5cm (2in) long. Thread each one on to a bamboo skewer, to make 12 skewers. Set aside in fridge for 10-15 minutes if you have time.

Heat the oil in a large frying pan (skillet) over a medium-high heat. Add the skewers and fry for 2 minutes on each side, then reduce the heat to low and cook for a further 1 minute on one side only. Remove the skewers from the pan and lay on a plate lined with paper towel to drain any excess oil.

Mix together the salad ingredients and place on a large serving platter (or divide between plates). Lay the skewers on top and drizzle the skewers with the peanut satay sauce (warmed through if you prefer). Scatter over a few fresh coriander leaves and some fresh red chilli slices. Serve immediately, with extra satay sauce on the side.


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From the book: The Noodle Cookbook

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