Satay skewers

Satay skewers

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by Charlotte Today

WCNC.com

Posted on June 4, 2012 at 12:04 PM

Updated Monday, Jun 4 at 1:00 PM

Satay with Spicy Peanut Sauce Betty
Marinade:
1/3 C peanut butter (either creamy or chunky)
1/4 T soy sauce
1/4 C unsweetened coconut milk, regular or light
2 T fresh lime juice
1 clove garlic, minced
2 tsp sriracha chili sauce (or other Asian style chili sauce)
1 T light brown sugar
2 T cilantro, minced

1 ½ lbs boneless chicken breast or pork/beef/or lamb tenderloin, whole shrimp, sea scallops, etc.)
Wooden skewers, soaked in very hot water
1/4 C peanut oil or other vegetable oil for grilling

Spicy Peanut Dipping Sauce:  Makes about 1 ½ cups
2 T minced shallots
1 tsp minced garlic 
1 T peanut oil or other vegetable oil
3/4 C peanut butter (either creamy or chunky)
1/4 C lower sodium soy sauce (e.g. Kikkoman Green Label)
3/4 C unsweetened coconut milk, regular or light
1 tsp sriracha chili sauce (more to taste)
2 tsp lime zest (from one large lime or two small) – zest lime first before squeezing juice)
2 T lime Juice (from one large lime or two small)
3 T light brown sugar
Pinch freshly ground pepper
2 T chopped cilantro (or Italian parsley combined with basil)

1 Thai chili pepper (or serrano, or jalapeno), thinly sliced
¼ cup finely chopped peanuts (optional)

Prepare Satay:
Blend together all the marinade ingredients and place into a zip lock type plastic bag.  Add the chicken, squeeze out as much air as possible, and close bag tightly.  Marinate 1 hr and no more than 2 hrs (only ½ hr for shrimp/scallops, otherwise the acid in the lime will break down the protein too much).  Remove meat from marinade and skewer on presoaked wooden skewers.  Brush oil on meat and grill 6-8 minutes until cooked through (beef, shrimp/scallops will take less time).  Serve with dipping sauce.
 
Make Dipping Sauce:  While meat is marinating, make the dipping sauce.
Heat oil in a small saucepan over medium heat, stir in shallots and garlic till fragrant.  Remove from heat, whisk in remaining ingredients except the chili pepper and chopped peanuts.  Whisk well, then stir in the sliced chili pepper and chopped peanuts.  Set aside. (Can make sauce 2 – 3 days ahead, and refrigerated.)

 

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