Summary

Ingredients

• 20 mushrooms, cleaned
• 2 cloves garlic
• 1 ginger, chopped (approx. tablespoon full)
• 2 lemongrass stalks
• 3 tablespoon soy sauce, dark
• 3 tablespoon oil (sesame oil, dark)
• 2 tablespoon oil for frying

For the sauce: (Saté sauce)

• 2 tablespoon oil for frying
• 3 tablespoon curry paste, yellow
• 400 ml coconut milk
• 150 g peanut cream, with pieces (crunchy)
• 2 tablespoon palm sugar
• salt
• 2 tablespoon vinegar (rice vinegar)

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Instructions

1. Peel or clean the garlic, ginger and lemongrass. Then finely chop and place in a bowl with the soy sauce and sesame oil. Add the cleaned mushrooms, mix everything and marinate for approx. 3-4 hours. Turn occasionally.
2. Heat 2 tablespoons of oil and briefly fry the curry paste in it. Deglaze with the coconut milk and let simmer for 2 minutes. Add the peanut cream and palm sugar and season with a pinch of salt. Let simmer on a low level for about 8 to 10 minutes and finally add the rice vinegar.
3. Put the mushrooms on 4 wooden skewers. Fry all over in a pan with 2 tablespoons of heated oil (or grill without oil). Brush the skewers with the leftover marinade.
4. This goes well with jasmine rice.