Pork Satay with Peanut Sauce - Midsummer Thai Dinner
Yield
18 skewersPrep
30 minCook
10 minReady
160 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 1 | each |
ginger root
1-inch, chopped |
*
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
red chilis, dried
or 1 teaspoon chinese chili sauce |
* |
| 1 | each |
limes
grated, rinded and juiced |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 12 | ounces |
pork tenderloin
or chicken, shrimps, beef |
|
| Peanut lime sauce | |||
| ¼ | cup |
peanut butter
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
lime juice
fresh |
|
| 1 | tablespoon |
rice vinegar
|
|
| 3 | tablespoons |
coriander
chopped |
|
| 1 | tablespoon |
brown sugar
|
|
| ½ | teaspoon |
chili sauce
chinese, or 1/4 teaspoon dried chili flakes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 1 | each |
ginger root
1-inch, chopped |
*
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
red chilis, dried
or 1 teaspoon chinese chili sauce |
* |
| 1 | each |
limes
grated, rinded and juiced |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
brown sugar
|
|
| 15 | ml |
vegetable oil
|
|
| 346.8 | ml/g |
pork tenderloin
or chicken, shrimps, beef |
|
| Peanut lime sauce | |||
| 59 | ml |
peanut butter
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
lime juice
fresh |
|
| 15 | ml |
rice vinegar
|
|
| 45 | ml |
coriander
chopped |
|
| 15 | ml |
brown sugar
|
|
| 2.5 | ml |
chili sauce
chinese, or 1/4 teaspoon dried chili flakes |
|
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.
