Shelly's Recipe

SATAY WITH PEANUT DIPPING SAUCE

Category: Kabobs/Kebobs/Skewers

1 small onion, peeled and chopped
1 1-inch piece ginger root, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon crushed red pepper flakes
Zest and juice of 1 lime
2 tablespoons soy sauce
1 tablespoon light brown sugar
1 tablespoon coconut milk or heavy cream
12 ounces boneless pork loin chops, sliced into 1-inch fingers, pounded to even thinness or thin strips of chicken or steak or jumbo shrimp

Combine onion, ginger, garlic, pepper, lime, soy, brown sugar and coconut milk or heavy cream in a blender or food processor and puree. Pour into a zip-top plastic bag and add the pork strips. Marinate for at least 20 minutes or as long as overnight.

Preheat grill for 10-15 minutes. While the grill is heating, place the pork fingers on skewers. When the grill is ready, grill for 2 to 3 minutes per side. Serve with the sauce for dipping.

Sauce

1/2 cup dry roasted peanuts
2 teaspoons minced garlic, about 3 cloves
1/4 cup very finely chopped onion
1 tablespoon Asian red curry paste
1 teaspoon Asian fish sauce
1/3 cup coconut milk
1 tablespoon light brown sugar
1 tablespoon fresh lime juice, about the juice from 1/2 a lime

Grind or crush the peanuts to a fairly fine powder in a blender, food processor or with a mortar and pestle. Add the remaining ingredients and blend, pulse or crush together to form a smooth sauce. Spoon into a small bowl and serve with the satays.

Makes 6 servings.