Satay with sambal kecap and Salted Crunchy Edamame Friday afternoon snack 15 min 4 servings By Danny Jansen & Patricia Snijders For this recipe 12 pork satays, unmarinated salt and pepper 2 tbsp sunflower oil 1 tbsp sambal 3 tbsp sweet kecap ½ lime, zest and juice 10 g Salted Crunchy Edamame, finely chopped Directions Season the pork satay with salt and pepper. Lightly coat the satay with some sunflower oil. Grill the pork satay in a griddle pan until cooked through. Mix together the sambal, sweet kecap, lime zest and lime juice. Dip the cooked satays into the sambal kecap and place them on the serving platter. Sprinkle with some finely chopped Salted Crunchy Edamame.
