Ingredients
- For the satay sauce
- 60 g peanut butter
- 100 ml water
- 1 tbsp soy sauce
- 3 tbsp water
- 1 shallot (chopped)
- 1 lemongrass stalk (grated)
- 1 cm of ginger (grated)
- 1 tsp brown sugar
- ½ lime (juice)
- 3 tbsp coconut cream
- 1 tbsp fish sauce (optional)
- For the sandwiches
- 4 half baguettes (cut in half lengthwise)
- 400 g chicken thigh fillets (tofu for vegetarian option)
- 200 g shiitake (sliced)
- 30 g fresh coriander leaves
- 1 cucumber (sliced)
- 2 carrots (grated)
Instructions
- For the satay sauce, mix all the ingredients (except the fish sauce) together in a small saucepan and bring to the boil. Reduce the heat and allow to simmer for about 2 minutes on a medium to low heat. Set aside to cool down for 10 minutes before adding the fish sauce.
- Mix half of the satay sauce with the chicken and pan-fry the fillets.
- Add the shiitake mushrooms and fry for a further 3 – 5 minutes until soft.
- Spread a generous amount of satay sauce inside each half baguette.
- Fill each half with grilled chicken, grated carrots, sliced cucumbers, shiitakes and plenty of coriander.
Recipe: Marina Etchegoyen
