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
Satay:
1kg Seasoned Potato Wedges
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
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
Sidings:
200g Cucumber, seeded, chopped thinly
200g Red Onion, chop into thin strips
Calamansi
BBQ Sticks
Preparation
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.
Skewer 2-3 pcs. of potato wedges in bbq sticks. (Can be make in advance).
Soak bamboo skewers or bbq sticks in water for 15 mins.
Prepare sauce, combine all ingredients and simmer until thicken. Set aside.
Combine all ingredients for the baste, simmer until thicken. Set aside.
In a preheated grill, you can preheat potato wedges for 2 mins. Brush with the soy baste.
Toss ingredients for the sides.
Serve the satay in a plate, add some vegetable side dish, peanut sauce, and a calamansi.
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