Pork Satay with Peanut Sauce - Midsummer Thai Dinner

Directions

Make the sauce up to 3 days ahead of time, but grill the satays at the last minute.

Soak about 18 bamboo shewers in water for 1 hour.

Combine all ingredients except meat in food processor or blender and purle.

Place marinade in bowl.

Cut pork into 6-inch lengths.

Slice each length into ½-inch long strips and thread onto bamboo skewers.

Pour over marinade, cover and marinate for 2 hours.

Grill or broil pork for 2 minutes on each side or until cooked through.

Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients.

Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.