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Friday afternoon snack

Satay with sambal kecap and Salted Crunchy Edamame

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

salted-crunchy-edamame-new-new

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.

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