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James Reeson

Beef Satay

Ingredients

  • 300g scotch fillet
  • 100g peanut butter
  • 1 onion
  • 2 clove garlic
  • 1 tsp shrimp paste
  • 1 tsp tamarind paste
  • 2 tsp fish sauce
  • 1 knob of ginger
  • 1 tin of coconut milk
  • 200g mix frozen vegetables
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Method

  1. Dice scotch fillet, ginger and onion. Add to a bowl with shrimp paste, fish sauce, tamarind paste and coconut milk.
  2. Mix all ingredients.
  3. Heat a large pan and add contents of the bowl.
  4. Cook for about 3 minutes and add peanut butter. Thoroughly work peanut butter into the mix and bring to the boil.
  5. Add frozen veg mix and heat through.
  6. Serve on a bed of steamed rice with some coriander as a garnish.
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For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

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