Forget everything you think you know about satay. This recipe reinvents the classic, delivering a vibrant and flavourful vegetarian take on this beloved Southeast Asian dish. We're swapping out the traditional seafood for hearty, satisfying "squid" made entirely from plants. Imagine tender, smoky grilled pieces, bursting with the rich aroma of peanut sauce and the subtle sweetness of caramelized onions. This recipe is surprisingly easy to master, even for beginner cooks, and the result is a show-stopping dish perfect for a barbecue, potluck, or a satisfying weeknight meal.
This delicious vegetarian satay squid offers a meat-free alternative that's both exciting and incredibly tasty. The secret lies in perfectly blending textures and flavors – from the firm, slightly chewy texture of the "squid" to the creamy, nutty peanut sauce. Ready to experience the magic? Let's dive into the simple step-by-step instructions to create this unforgettable dish.
Tools Needed
- Knife
- Cutting board
- Mortar and pestle
- Large bowl
- Pot
- Skewers
- Grill pan or oven
- Non-stick pan (optional)
- Air fryer (optional)
Ingredients
- King oyster mushroom: 1 large
- Bell peppers (green and yellow)
- Okra
- Bean paste: 2 tsp
- Fermented bean curd: 1 tsp
- Vegetarian satay: 1 tsp
- Sugar: 1 tsp
- Sesame seeds: 1/2 tsp
- Chili sauce: 1 tsp
- Bamboo skewers
- Water
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut the king oyster mushroom lengthwise into 1cm thick slices, then cut across into smaller pieces. Make cuts on the surface of each mushroom piece to create a hammock or mesh shape .
- Cut the bell peppers into small pieces, roughly half the size of the mushroom pieces .
- Roll up the mushroom pieces and thread them onto bamboo skewers along with the bell peppers and okra .
- Boil the mushroom pieces in water for 1 minute to soften them .
- Remove the mushrooms from the boiling water, let them cool, and squeeze out excess water .
- Crush the bean paste, vegetarian satay, and fermented bean curd in a mortar and pestle .
Step 2. Marinate the Vegetables
- In a large bowl, combine the crushed spices, sugar, sesame seeds, and chili sauce .
- Add the mushrooms and bell peppers to the spice mixture and marinate for 20 minutes .
Step 3. Assemble the Skewers
- After marinating, thread the marinated mushrooms and bell peppers onto the skewers .
Step 4. Grill the Vegetarian Squid
- Grill the skewers using a grill pan, oven, air fryer, or non-stick pan until the mushrooms are golden brown and fragrant .
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- You can cut the mushrooms round instead of lengthwise .
- Serve with rice or white noodles, and add cucumber and sweet and sour fish sauce for extra flavor .
- Store leftover skewers in a refrigerator and consume within two days .
Nutrition
- Calories: approximately 200-250
- Fat: 8-12g
- Carbs: 25-30g
- Protein: 5-7g
FAQs
1. What can I use instead of oyster mushrooms for the 'squid'?
King oyster mushrooms are the best substitute, offering a similar texture. Other firm mushrooms like shiitake can work, but might be slightly softer.
2. Can I make the satay sauce ahead of time?
Absolutely! The satay sauce tastes even better the next day, allowing the flavors to meld. Make it up to 2 days in advance and store it in the refrigerator.
3. How do I ensure the 'squid' doesn't get too dry while grilling?
Brush the 'squid' with a little oil before grilling and don't overcrowd the grill. Cook over medium heat for even cooking and to prevent burning. Keep an eye on it and flip regularly.
This Grilled Vegetarian Satay Squid recipe proves that delicious, plant-based meals can be both exciting and surprisingly simple to create. Enjoy the satisfying textures and bold flavors of this unique dish, impressing your friends and family with its vibrant presentation and unforgettable taste. Now go forth and create your own culinary masterpiece!