16 oz sweet potato
1 tablespoon sesame oil
1 3/4 oz creamed coconut
1 tablespoon light soy sauce
1 tablespoon lemon juice
3 tablespoon crunchy peanut butter
3/4 cup boiling water
Preparation: cut the aubergine and sweet potatoes into chunks
1. Preheat the grill to medium. Place the aubergines and sweet potato in a large mixing bowl and toss together with the sesame oil and a little seasoning. Thread onto 12 bamboo skewers (wet the skewers first; they don't burn then!) and place under the grill for 20 minutes, turning occasionally until tender and golden brown.
2. Meanwhile, make the satay sauce. Heat the creamed coconut, soy sauce and lemon juice in a small pan. Gradually beat in the peanut butter and water until well mixed and warmed through. Season.
3. Transfer the kebabs to serving plates and cover with the satay sauce.
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