Everyone loves satay and this easy sauce paired with seasonal crunchy vegetables is sure to be a hit. For this recipe we wrap the vegetables in filo pastry but the mix can easily be made into a simple meal with the addition of rice or noodles.
The vegetables you use are pretty much up to you. What you need is approximately 4 cups in total of seasonal vegetables.
1 cup salted roasted peanuts
1/3 cup water
1/3 cup coconut milk
2-3 gloves garlic
1 tsp sesame oil
1 Tblspn brown sugar
2 Tblspn soy sauce
2 Tblpsn fish sauce
juice of a lime
1 cm fresh ginger
1 cup cabbage
Make the satay sauce by putting all the ingredients in a blender and blending until smooth.
Next cut all the vegetables into thin julienne strips. Heat a little oil in a pan (I used coconut oil). Add the onion and carrot and cook for 1-2 minutes before adding the remaining vegetables. Stir fry for 3-4 minutes before adding the satay sauce and continuing to cook for a further 2-3 minutes. Check for seasoning before taking off the heat and allowing the satay vegetable mix to cool.
At this stage you could serve the satay vegetables with some noodles for an easy meal.
When the vegetables are cool, divide the mixture into four and wrap them into parcels with filo pastry. I used three layers of filo per parcel with each layer of filo being brushed lightly with oil before layering another layer of pastry on top. Place the vegetable mix in the middle of the bottom half of the pastry. Fold the pastry over the mix, then fold the sides in before continuing to roll or fold the parcel over itself until you have a neat parcel.
Brush the top with a little more oil and sprinkle with sesame seeds. Bake at 180C until golden brown, approximately 35 minutes.