Satay

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Preparation info

  • Difficulty

    Medium

  • Makes about

    24

    skewers

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

There used to be a ‘satay man’ who would cycle down our street in the heavy, languid hour just before sunset, with a tiny grill strapped on top of his back wheel. On those glorious days when we were far too lazy to cook, we would flag him down and order two dozen skewers. He would grill them on the spot, filling the air with the ethereal scent of caramelisation and bubbling, savoury peanut sauce. Satay sauce is – dare I say it – even better than eating peanut butter out of the jar.

Use tamari instead of soy sauce.

Prep time: 1 hour (plus marinating time)
Cooking time: 30 minutes

Ingredients

Marinade

  • 2.5 cm ginger, finely chopped
  • 2 lemon grass stalks, finely chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 4 tablespoons coconut sugar
  • 3 tablespoons light soy sauce

Satay sauce

  • 1 teaspoon vegetable oil
  • 1 large shallot, finely chopped
  • 1 stalk lemongrass, finely chopped
  • 2 large garlic cloves, finely chopped
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon fennel seeds
  • 1 large chilli, deseeded and finely chopped
  • 2 tablespoons coconut sugar
  • 2 teaspoons tamarind paste
  • 1 tablespoon light soy sauce
  • cups (310 ml) coconut milk
  • 1 cup (140 g) ground roasted peanuts
  • 1 tablespoon crunchy peanut butter

Method

In a large bowl, whisk together all the marinade ingredients. Add the drained soy chunks and mix well to coat. Cover the bowl, and leave in the fridge to marinate for 1–4 hours – the longer, the better. Soak 24 wooden skewers in a bowl of cold water (this will prevent them burning on the hot chargrill pan or barbecue later).

Meanwhile, make the satay sauce. Heat the oil in a large non-stick saucepan over medium-high heat and fry the shallot, lemongrass and garlic until fragrant and soft, about 3 minutes. Add the spices and chilli and continue to fry another 3 minutes. Next, stir in the sugar, tamarind and soy sauce and mix well before pouring in the coconut milk. Lower the heat and gently bring to a simmer, then cook for 5 minutes, taking care not to let it boil as this can cause the coconut milk to split and become oily. Stir in the peanuts and peanut butter and keep cooking over low heat, stirring frequently, until the sauce reaches your desired thickness. I usually go for about 4 minutes for a runny but firm sauce – perfect for satay!

Heat a barbecue or chargrill pan to high heat. Use a skewer to pierce a soy chunk and then keep threading them along the skewer to form ‘kebabs’ until all the chunks have run out – I usually aim for four or five chunks per skewer. Cook the satay skewers for about 3–4 minutes on each side, using a pair of tongs to turn them, until golden brown all over and flecked with darker brown crispy bits.

Serve them straight off the grill with compressed rice, lime halves, some cucumber slices for freshness, and the peanut sauce on the side.