This satay sauce is a recipe you'll want to keep! Made with fragrant Thai flavours it's the perfect satay dipping sauce accompaniment to vegetable skewers.
Thread cauliflower, squash, capsicum and sugar snap peas onto 8 skewers. Mix garlic, ginger, kecap manis and lime juice together to make a marinade and pour over the skewers.
Refrigerate for at least 30 minutes.
Grill skewers until vegetables are tender and charred and serve with satay sauce.
Satay Sauce
Place curry paste, peanut butter, ketcap manis, lime juice and honey in a small saucepan. Stir over low heat until smooth and bubbling, then remove from heat and stir in yoghurt.
Tips & Hints:
Adjust the curry paste in the sauce to suit your taste.
These skewers are a great way to use up leftover bits of vegetables in the fridge, use whatever you have, simply par-cook some of the harder vegetables to reduce cooking time on the barbecue.
Add chicken or prawns to the skewers for a protein boost.
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