Mixed Satays with Peanut Sauce

Savory meets sweet meets salty. A perfect snack to share with everyone.

Ingredients

• 1 shallot finely chopped
• 2 red chillies deseeded and chopped
• 3 tbsp light soy sauce
• 1 tbsp muscovado or brown sugar
• 1 tsp red curry paste
• 1 lime juice only
• 150 g boneless skinless chicken breast
• 150 g sirloin steak
• 150 g pork tenderloin peanut Sauce
• 1 tbsp vegetable or peanut oil
• 1 clove(s) garlic finely crushed
• 1 tsp lemon grass finely chopped
• 1 red chilli deseeded and finely chopped
• 5 tbsp crunchy peanut butter
• 150 ml coconut milk
• 1 tsp muscovado or brown sugar

Instructions

STEP 1:

Soak 12 bamboo skewers in cold water for 30 minutes.

STEP 2:

Heat the olive oil in a small frying pan and cook the shallot and chili for 3-4 minutes until softened.

STEP 3:

Remove from the heat and add the soy sauce, sugar, lime juice, and curry paste. Put aside to cool.

STEP 4:

Cut the chicken, sirloin steak, and pork tenderloin each into 4 strips. Put into a non-metallic bowl and pour over the marinade. Toss well and marinate covered for 1 hour at room temperature.

STEP 5:

Making the peanut butter sauce: Heat the oil in a saucepan and cook the chili, garlic, and lemon grass for 2 minutes until softened.

STEP 6:

Add peanut butter, coconut milk, lime juice, and sugar; simmer gently for 2-8 minutes until thickened and chili powder to taste. Be careful with the heat as it separates the sauce very easily. Keep warm.

STEP 7:

Remove the strips of chicken and meat from the marinade and thread them onto the skewers. Discard marinate.

STEP 8:

Grill on a barbecue over direct high heat for 6-8 minutes on both sides, turning once. Serve with warm peanut sauce.