by Tarla Dalal
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Added to 271 cookbooks
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This sizzler is laden with a bounty of flavours and spices. A delicately flavoured rice noodle preparation is topped with a smoky, curry flavoured satay, grilled and served with a spicy-sweet peanut sauce and crispy potatoes.
- Heat the oil and sauté the onions and garlic till they are translucent.
- Add the coconut milk, peanut butter and ½ cup water and bring to a boil.
- Simmer and add the lemon rind, lemon grass, chilli powder, brown sugar, lemon juice and salt and simmer for 4 to 5 minutes. keep aside. Remove and discard the lemon grass.
- Combine all the ingredients in a bowl and allow them to marinate for 10 to 15 minutes.
- Thread them onto 4 skewer sticks and grill them for 5 to 7 minutes over a
- Heat the oil and sauté the onions, ginger paste and green chillies.
- When the onions turn pink, add the carrots and french beans and saute for a few minutes.
- Add the noodles, soya sauce and salt and mix well over a high flame.
- Top with the chopped coriander and keep aside.
- Deep fry the potatoes in hot oil till they are crisp. Drain on absorbent paper and keep aside.
- In a small bowl, combine the soya sauce, cornflour, sugar and salt with 1 tablespoon of water and keep aside.
- Heat 1 teaspoon of oil in a pan and sauté the ginger-garlic paste and green chilli. Add the potatoes and soya sauce mixture and mix well over a high flame. Adjust the seasoning if required.
- Top with the coriander and spring onions and keep aside.
- Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
- Arrange half the noodles on one plate and top with two warm satay skewers.
- Place half the potatoes on the rest of the plate.
- Reheat the peanut sauce, adding some water to adjust the consistency and pour over the satay skewers and noodles.
- Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
- Pour the oil-water mixture over the cast iron plates for a sizzling effect.
- Top with the fried sago wafers and serve immediately.
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