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Grilled Potato Satay

Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!
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ServingsServes 20-25 sticks (40-50g. Per stick)
Potato Type: Russet
Prep Method: Fried

Dish

Snack

Serving

Serves 20-25 sticks (40-50g. Per stick)

Description

Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!

Ingredients

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Satay:

  • 1kg Seasoned Potato Wedges
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Baste:

  • 120ml 1/2 cup Soy Sauce
  • 7ml 1-1/2 tsp Fish Sauce
  • 120g /2 cup Brown Sugar
  • 5g 1/2 tsp Cornstarch
  • 10ml 2 tsp Water
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Peanut Sauce:

  • 120g 1/2 cup Peanut Butter
  • 240ml 1 cup Coconut Cream
  • 30ml 2 tbsp Soy Sauce
  • 30g 2 tbsp Brown Sugar
  • 60ml 1/4 cup Water
  • 3g 1/2 tsp Chili Powder
  • 5g 1 tsp Curry Powder
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Sidings:

  • 200g Cucumber, seeded, chopped thinly
  • 200g Red Onion, chop into thin strips
  • Calamansi
  • BBQ Sticks

Preparation

  1. Preheat oil at 180°C. Deep fry frozen potato wedges for 4 mins., shaking the fryer basket, if available, in the first 30 secs. to loosen up the fry. Drain in paper towel. Let cool.
  2. Skewer 2-3 pcs. of potato wedges in bbq sticks. (Can be make in advance).
  3. Soak bamboo skewers or bbq sticks in water for 15 mins.
  4. Prepare sauce, combine all ingredients and simmer until thicken. Set aside.
  5. Combine all ingredients for the baste, simmer until thicken. Set aside.
  6. In a preheated grill, you can preheat potato wedges for 2 mins. Brush with the soy baste.
  7. Toss ingredients for the sides.
  8. Serve the satay in a plate, add some vegetable side dish, peanut sauce, and a calamansi.

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