Canapes/hors d'oeuvresDinner

Satay Zucchini (2)

Satay sauce is delicious. Normally it accompanies pieces of chicken or beef on a skewer. Today I spiralised zucchini/courgettes and served them with a satay sauce. Because I used Fish Sauce in the Satay sauce it isn’t vegan or vegetarian but it may taste OK without that ingredient. It is important to dry the zucchini ‘spaghetti’ well after it is cooked

3 x largish zucchini/courgettes – spiralised, boiled for a couple of minutes and turned out onto a clean T-towel or paper towel and dried well.

The Satay sauce is quick to make and there will be some left over.

Place 1 can lite coconut milk in a skillet/frying pan

Add 1/2 cup of crunchy peanut butter, 1 tbsp. grated ginger, 1 large clove of garlic (grated), 1 tbsp. gluten free soy sauce and 2 tbsp. fish sauce

Stir well and bring to a boil, then simmer for a few minutes.

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