In this dish, strips of chicken or beef are threaded on to skewers, grilled (broiled) and served with a spicy peanut sauce.
4 boneless, skinned chicken breasts or 750 g (1 lb 10 oz) rump steak, trimmed
Marinade
1 small onion, finely chopped
1 garlic clove, crushed
2.5 cm (1 inch) piece ginger root, peeled and grated
2 tbsp dark soy sauce
2 tsp chilli powder
1 tsp ground coriander
2 tsp dark brown sugar
1 tbsp lemon or lime juice
1 tbsp vegetable oil
1 garlic clove, crushed
2.5 cm (1 inch) piece ginger root, peeled and grated
2 tbsp dark soy sauce
2 tsp chilli powder
1 tsp ground coriander
2 tsp dark brown sugar
1 tbsp lemon or lime juice
1 tbsp vegetable oil
Sauce
300 ml (1/2 pint) 1 1/4 cups coconut milk
4 tbsp (1/3 cup) crunchy peanut butter
1 tbsp fish sauce
1 tsp lemon or lime juice
salt and pepper
4 tbsp (1/3 cup) crunchy peanut butter
1 tbsp fish sauce
1 tsp lemon or lime juice
salt and pepper
method
1. Using a sharp knife, trim any fat from the chicken or beef then cut into thin strips, about 7 cm/3 inches long.
2. To make the marinade, place all the ingredients in a shallow dish and mix well. Add the chicken or beef strips and turn in the marinade until well coated.
Cover with cling film (plastic wrap) and leave to marinate for 2 hours or overnight in the refrigerator.
3. Remove the meat from the marinade and thread the pieces, concertina style, on pre-soaked bamboo or thin wooden skewers.
4. Grill (broil) the chicken and beef satays for 8 - 10 minutes, turning and
brushing occasionally with the marinade, until cooked through.
5. Meanwhile, to make the sauce, mix the coconut milk with the peanut butter, fish sauce and lemon or lime juice in a saucepan. Bring to the boil and cook for 3 minutes. Season to taste.
6. Transfer the sauce to a serving bowl and serve with the cooked satays.
2. To make the marinade, place all the ingredients in a shallow dish and mix well. Add the chicken or beef strips and turn in the marinade until well coated.
Cover with cling film (plastic wrap) and leave to marinate for 2 hours or overnight in the refrigerator.
3. Remove the meat from the marinade and thread the pieces, concertina style, on pre-soaked bamboo or thin wooden skewers.
4. Grill (broil) the chicken and beef satays for 8 - 10 minutes, turning and
brushing occasionally with the marinade, until cooked through.
5. Meanwhile, to make the sauce, mix the coconut milk with the peanut butter, fish sauce and lemon or lime juice in a saucepan. Bring to the boil and cook for 3 minutes. Season to taste.
6. Transfer the sauce to a serving bowl and serve with the cooked satays.
serving amount
serves 6
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