for 4 person

Peanut sauce

200 g	salted peanuts
3	garlic cloves
2 stick	lemongrass, core roughly chopped
1 ½ dl	water
2 tbsp	rapeseed oil
a little	oil, for steaming
2 ½ dl	water
2 tbsp	soy sauce
½ tbsp	sambal oelek
1 tsp	sugar

Rice

350 g	basmati rice
5 ½ dl	water

Skewers

600 g	king oyster mushrooms, cut into approx. 2 cm pieces
12	wooden skewers
	oil for frying
4 tbsp	soy sauce

To serve

1	cucumber, in slices
80 g	baby lettuce
1 tbsp	toasted sesame seeds

How it's done

Peanut sauce

Blitz the peanuts in a blender until smooth, set aside. Puree the garlic, lemongrass, water and oil into a paste in the same blender. Heat a dash of oil in a small pan, add the paste and sauté for approx. 5 mins. Add the peanuts and cook briefly. Add the water, soy sauce, sambal oelek and sugar, reduce to a thick sauce for approx. 10 mins. while stirring occasionally, set aside.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Skewers

Thread the mushrooms onto the skewers. Heat the oil in a non-stick frying pan, fry the skewers for approx. 5 mins. on each side until golden brown. Pour in the soy sauce, turn the skewers in the soy sauce.

To serve

Serve the skewers with the rice, cucumber, lettuce and peanut sauce, sprinkle with sesame seeds.

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