Ingredients
- 5 whole shallots
- roughly chopped
- 5 cloves garlic
- 1 teaspoon toasted
- ground coriander
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 1 tablespoon sambal
- 1 cup sweet soy sauce
- kechap manis
- 1 rack baby lamb (small chops like New Zealand)
- frenched and cut into individual chops
- 12 large shrimp
- peeled
- tail on
- 2 skinless chicken breasts
- cut into fingers
- Soaked 6-inch wooden skewers
- Red leaf lettuce or mixed greens for bedding
- Salt and black pepper to taste
- Peanut oil to cook
- 2 cups peanuts
- 3 large
- sliced shallots
- 3 cloves sliced garlic
- 6 minced Thai bird chiles
- 6 kaffir lime leaves
- chiffonade
- 1 cup coconut milk
- 2 cups water
- 2 tablespoons sweet soy
- 1 lemon
- juiced
- Salt and black pepper to taste
Instructions
- In a food processor, place shallots, garlic, coriander, ginger, sesame oil and sambal and puree smooth.
- Add the soy and puree.
- Split this marinade into 3 separate containers, (a loaf pan would be ideal).
- Take the lamb chops and pound the meat flat while still attached to the bone, like a lollipop.
- Butterfly the shrimp flat and skewer parallel to the tail on both sides, 2 skewers.
- For the chicken, skewer 1 piece per skewer.
- Marinate the 3 products separately for at least 4 hours and preferably overnight.
- On a very hot and oiled grill, season and grill the satays for only 1 to 2 minutes a side.
- Do not overcook.
- Line a large platter with greens and place satays arou
- In a skillet coated well with peanut oil, saute the peanuts until golden brown, about 4 to 6 minutes, drain on paper towels to cool.
- Transfer to food processor and grind finely.
- In the same skillet, coat with oil and add the shallots, garlic, chiles and stir 2 minutes until fragrant.
- Add the kaffir, coconut milk, water, soy, ground peanuts and season.
- Simmer for 15 to 20 minutes until desired consistency is reached, pesto like.
- Add the juice and check for seasoning.
- Serve at room
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