SATAY WRAPS

Preparation Method :

• Preheat the oven to 180°C/350°F/Gas Mark 4.
• To make the satay sauce, heat the oil in a pan and add the garlic and onion. Saute over high heat, for half a minute.
• Add the chilli powder and then immediately add the dark soy sauce, tomato puree, honey, crushed peanuts, salt and one cup of water.
• Bring the mixture to a boil and simmer for five minutes, stirring occasionally. Remove from heat and set aside.
• To make the pancake batter, blend together the flour, a pinch of salt, milk and water as required and whisk well so that no lumps form. Add four teaspoons of oil and whisk till smooth.
• Lightly grease a frying pan and heat till moderately hot. Pour a ladleful of batter and rotate the pan to spread it evenly. Cook till done. Similarly make the remaining pancakes.
• Generously apply the satay sauce with a pastry brush to the tofu, capsicum, zucchini, mushrooms and pineapple pieces.
• Roast in the oven for about twenty minutes, turning occasionally. Meanwhile saute the garlic in   oil until fragrant.
• Place the roasted vegetables and tofu on the pancakes. Top with bean sprouts and fried garlic. Roll up the pancakes tightly.
• Slice each pancake into several pieces and serve with the remaining satay sauce.