This is a dish that shows how flexible Mealworms are. They have a taste similar to that of Tamarind, and as result means that our mealworm satay sauce is one of our more subtle recipes in terms of what you can see insect wise. If we didn’t tell you, you wouldn’t know that they were there.
You will need
-1 wok (or deep pan for deep-frying)
-Pestle and mortar (if not a knife/mincer/food processor will do)
1. Firstly heat the oil in a wok and begin to fry out the red curry paste. This sticks to the pan easily so be sure to keep moving, add a little more oil if necessary. Cook out for a minute or so on a medium heat until the paste begins to smell fragrant and cooked (it will also split a little to resemble scrambled eggs). At this point add the mild curry powder and the palm sugar and continue to stir.
2. Keep moving the paste constantly, the sugar will melt and begin to caramelise, darkening the paste. Next add the coconut cream and the stock to let out the paste, this will leave you with a loose sauce.
3. Bring this mixture to a simmer on a medium heat and then add the crushed peanuts and mealworms, stir well. The peanuts act as a thickening agent bringing the satay sauce together to create a thick, creamy, rich sauce. Lastly finish the seasoning with the fish sauce. Always bear in mind that the strength of ingredients are inconsistent so always taste – you may need to adjust the seasoning to your own taste. This is ideal served with steamed Jasmine rice.
Many people would use tamarind water as the sour element to this satay sauce, however we have used mealworms. They have a delicately sour note to their taste which works perfectly instead of tamarind in this sauce. The key to success when making satay is the balance in seasoning, it should be salty and sour with a sweet edge.
If you’d like to try out this recipe you can purchase your edible Mealworms worms here.