Melaka
Satay celup
Skewers of seafood, tofu and veg dipped into a bubbling pot of peanut chilli sauce. Dinner as a game.
60 minTime
55 gProtein each
mediumSpice
Make it your way
Grandma's wayRaw skewers cooked in a shared pot of spicy peanut sauce.
The original867kcalsame
55 gproteinsame
10 gfibresame
60minutessame
Satay celup.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pound the chillies, shallots, garlic, lemongrass and galangal into rempah and fry in the oil for 10 minutes.
- 2Add the water, coconut milk, palm sugar, tamarind, pineapple, salt and peanuts. Simmer 15 minutes, stirring, until thick.
- 3Thread the seafood, fish cakes, eggs, okra, tofu and mushrooms onto bamboo skewers.
- 4Set the sauce in a pot on a table burner, keeping it at a gentle bubble.
- 5Dip skewers until cooked: prawns pink, squid opaque, 1 to 3 minutes. Eat straight away.
Serve it like this
Set the pot on a burner in the middle of the table with trays of skewers around it, bread to mop up sauce and cold drinks.