SATAY SKEWERS
6 to 8 servings
A variety of proteins work here. Tougher cuts of beef or pork such as flank steak or shoulder chops should be sliced across the grain.
Process in a blender or food processor until smooth:
- ½ cup canned coconut milk
- 1 large shallot, chopped
- 2 tablespoons brown sugar or coconut sugar
- 2 tablespoons fish sauce or soy sauce
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Place in a shallow dish:
- 1 pound large shrimp (16⁄20), deveined, or beef steak, pork chops, or chicken breasts or boneless thighs, thinly sliced into 3 × 1-inch strips
Pour in the marinade and toss to coat. Cover and let stand for 1 hour at room temperature, or refrigerate for up to 24 hours. Prepare:
An hour before cooking, soak about twenty 6-inch-long bamboo skewers in water to cover. Prepare a medium-hot grill fire or preheat the broiler. Thread a skewer through each strip of meat or shrimp. Lightly brush on both sides with:
- Vegetable oil
Grill or broil, turning once, until browned, 2 to 3 minutes. Serve immediately, passing the peanut sauce for dipping.