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    Spicy Mixed Satés (Satays)


    Source of Recipe


    Suzi/EDC

    Recipe Introduction


    Meats can be marinated in saté sauce in the refrigerator for up to two days before cooking. If using wooden skewers, soak them in water overnight before using; you will need 30 skewers.

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9349.2

    List of Ingredients




    1kg/2lb green prawns, peeled and deveined
    500g/1lb rump steak, sliced thinly
    6 large chicken breast fillets, cubed

    Saté sauce:
    1/2 cup roasted salted peanuts
    1 onion, chopped
    1/2 cup smooth peanut butter
    2 cloves garlic, crushed
    1/3 cup chutney
    1/2 cup oil
    2 teaspoons light soy sauce
    1/4 cup lemon juice
    1/2 teaspoon chill powder

    Recipe



    Thread meat onto skewers; do not combine different meats on the same skewer as they have different cooking times.

    Brush well with saté sauce, grill satés until tender, brush occasionally with sauce during the cooking time.

    Saté sauce:
    Blend or process peanuts until finely crushed, add onion, process 20 seconds. Add peanut butter, garlic, chutney, oil, soy sauce, lemon juice and chilli, process until smooth.

    Serves 10.
 

 

 

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