Mixed Satay Recipe

Mixed Satay Recipes

Ingredients :

350 g

350 g


2 teaspoons

2 teaspoons

1 teaspoon

1 tablespoon

4 tablespoons


pork fillet, chilled, thinly sliced

steak, chilled, thinly sliced


ground coriander

ground cumin

ground turmeric

light brown sugar

coconut milk

large raw prawns, peeled, tails left on, deveined oil for brushing

Satay Sauce

Method :

Lay each pork slice between sheets of cling film and beat with a rolling pin until fairly thin. Cut slices into 2.5 cm wide strips. Cut steak into strips about the same size as pork. Put meats into non-reactive bowl and squeeze lime juice over. In a small bowl, mix together coriander, cumin, turmeric, sugar and coconut milk to make a fairly dry paste. Add prawns to dish with meat and spoon coconut mixture over to coat thoroughly. Cover and marinate for 1 hour, or overnight in a refrigerator. Heat barbecue or grill.

Soak bamboo skewers in water for 20-30 minutes. Thread pork strips, steak strips and prawns onto separate skewers. Brush with oil and cook at a very high heat for 10 minutes, turning frequently. Prawns should have turned opaque with bright pink tails, pork should be cooked through and beef still be pink in the centre. Meanwhile, heat satay sauce. Serve sauce with skewers.

Serves 6

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