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