Satays with a spicy almond sauce and condiments make for a terrific snack or meal !
Serves: 4
Ingredients
Satays
- 700 grams beef fillet cut into bite sized pieces
- 1 tablespoons light soy sauce
- 1 tablespoons dark soy sauce
- 1 tablespoons sesame oil
Satay Almond Sauce
- 2 tablespoons vegetable oil
- 2 onions
- 5 garlic cloves
- 3 Birds Eye chillies
- ½ tablespoon belechan (dried shrimp paste)
- 200 grams roasted almonds
- ½ tablespoon petis udang (dark shrimp paste)
- 1.5 teaspoons salt
- 2 tablespoons palm sugar, grated (you can substitute honey)
- 1⅔s cups hot water
- 1 tablespoon kepap manis
- 2 tablespoon lime juice
Basting Mixture
- 2 tablespoons cooked almond sauce
- 1 tablespoon kecap manis (sweet Indonesian soy sauce)
- 2 tablespoons lime juice
- 1 tablespoon cooking oil
Condiments
- 1 large cucumber, peeled and cut into small wedges
- 2 limes, cut into quarters
- 1 tablespoon sambal or chilli sauce (optional)
Other
- Skewers, soaked in water for at least 30 minutes
Instructions
Sauce
1 Heat up a fry pan and add oil.
2 Fry onion, garlic, chillies and terasi/belechan and cook, stirring constantly, until fragrant.
3 In a processor, blend fried mixture with almonds, petis udang, salt and palm sugar.
4 Put mixture into a pot and add water. Cover and cook over low heat until smooth and thickened (about 15 minutes).
5 Remove two tablespoons for basting mixture and then add kepap manis and lime juice to the remaining sauce. Cover and keep warm.
Basting Mixture
1 Mix almond sauce with kepap manis, lime juice and cooking oil on small plate.
Satays
1 Cut kangaroo, beef or chicken into bite sized pieces and place into a bowl.
2 Add soy sauce and sesame oil and mix to combine.
3 Cover and leave for at least 1 hour or overnight.
4 Drain liquid and thread beef onto pre-soaked skewers.
5 Heat up a barbecue or griller.
6 Grill the skewers for about 4-5 minutes, then baste with basting mixture and turn over. Baste other side and cook for another 4-5 minutes or until crispy and brown.
To serve
1 Place satays on a plate and serve with warm almond sauce, cucumber pieces and lime slices.
Notes
Dairy-free
Makes 9-10 large skewers
Serves 4 as entrée or part of a main meal.
Belechan is available at most supermarkets nowadays. Petis udang is available at Asian grocers.
The Carousel would like to thank Australian Almonds for this recipe.
This story was originally published on The Carousel.
