To prepare the
Satay marinade, mix together coriander, fennel and cumin and roast briefly
in a dry pan or under griller. Grind to a paste with garlic, chilies,
lemon grass, ginger, sugar, tamarind and turmeric. Cut all meat into small
thin pieces. Peel and devein prawns. Sprinkle with salt. Rub meat and
prawns with the seasonings and stand for at least 1 hour to absorb
Grind coriander, cumin, fennel, chilies, garlic, shallots or spring
onions, dried shrimp paste, candlenuts and lemon grass to a paste. Heat 1
tbsp oil in pan and fry ground seasonings for 3 minutes. Add ground
peanuts and stir in coconut milk slowly. Cook on moderate heat, stirring
constantly, for 5 minutes.
tamarind water and add sugar and salt to taste. Bring almost to the boil,
then turn heat down and simmer until oil begins to rise to the surface.
Add a little more coconut milk or water if sauce becomes too thick.
types of meat and prawns onto separate bamboo skewers. Pour thick coconut
milk and oil over the Satay and then place under a griller or over a
charcoal fire to roast until done. The surface should be crisp and inside
tender and juicy. Brush with a little more of the coconut milk and oil
during cooking to prevent meat drying out.
or scrape with the prongs of a fork and rub with salt. Cut into 2.5cm (1
inch) cubes and arrange on several plates. Serve cooked satay with flat
plates of sauce and the cucumber.
Makes 3 dozen
- Satay is a renowned dish in Malaysia, Singapore and Indonesia, this
delicious spiced meat or seafood on bamboo skewers is sold at roadside
stalls, cafes and restaurants.
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