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Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Style Seasoning
Peanut-Free Satay Meatball Bánh Mì
PREP TIME: 20 mins
COOKING TIME: 20 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
Satay Meatballs:
1kg Ground chicken, turkey, or plant-based mince
50g Essential Cuisine Street Food Chef Peanut-Free Satay Style Seasoning
30g Garlic cloves, minced
15g Spring onion, finely chopped
15ml Soy sauce
15ml Oil (for cooking)
Satay Glaze:
100ml Coconut milk
15ml Soy sauce or tamari
15ml Maple syrup or brown sugar
15ml Lime juice
8g Essential Cuisine Street Food Chef Peanut-Free Satay Style Seasoning
Quick Pickled Veg:
70g Carrot, julienned
200g Cucumber, julienned
150g Daikon or 250g white cabbage, finely sliced
100ml Rice vinegar
15g Sugar
Pinch of salt
Assembly:
10 mini baguettes or crusty rolls
Vegan mayo or sriracha mayo
Fresh coriander
Sliced red chilli (optional)
Method...
Mix & Shape Meatballs
1. Combine mince, Peanut-Free Satay Style Seasoning, garlic, spring onion, and soy sauce. Form into 30 small meatballs (3 per sandwich).
Cook the Meatballs
2. Pan-fry in oil over medium heat until golden and cooked through (about 10–12 mins). Meanwhile, whisk together glaze ingredients and simmer until slightly thickened.
Pickle the Veg
3. Combine vinegar, sugar, and salt. Add julienned veg and let sit for at least 10 mins to lightly pickle.
Glaze the Meatballs
Toss cooked meatballs in the warm satay glaze until evenly coated and glossy.
Assemble the Bánh Mì
4. Split baguettes, spread with vegan mayo, add glazed meatballs, pickled veg, coriander, and optional chilli slices. Serve immediately.
Chefs tip: Add flair: Brush the tops of the baguettes with oil and lightly toast before serving for extra crunch.
