Worldfoods Fusion of Flavours Challenge 5: Beef, Chicken and Prawn Satay with Chilli & Peanut Dipping Sauce
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
This week's Worldfoods challenge was Satay - we were given the satay recipe and instructions on how to make a chilli and peanut dipping sauce to go with it. I love satay, although I've been jealous of other members of the team because I live in a top-floor flat and don't have access to a barbecue. So I soldiered on and used the grill!
The satay itself wasn't what I usually think of when I imagine satay - I'm used to the light brown, sticky, sweet peanut flavours - this was much more lemony and aromatic, and really refreshing and tasty. Because the meat was marinated for a few hours the meat also seemed more tender and the chicken breast stayed really juicy even after a blast under a hot grill!
|Surf and Turf... satay style!|
I've made a video here that shows you the main method - but just a few things to mention:
- soak the bamboo skewers in water before you start so they don't burn too much under the grill
- don't cut the meat too thin - as it cooks it can fall off the skewers so slice in chunky strips
- leave the marinade on the meat and fish for at least 3-4 hours, preferably overnight. I left mine about 8 hours in the fridge.
- brush the skewered meat and fish with cooking oil before grilling to keep it moist
- cooking times - for the beef, approx 8-10 minutes - chicken, approx 7-8 minutes - prawns 2-3 minutes, but cut into one to make sure they're fully cooked before serving.
- it's been a while since I stir-fried peanuts and I forgot that especially when ground up they can catch and burn really easily - cook really gently otherwise you'll end up with lots of tiny black burnt bits in your dipping sauce.
Recipe for Turmeric Lemon Grass Satay, (slightly!) adapted from a recipe by May Foong
Ingredients for satay:
2 x skinless, boneless chicken breasts, cut into strips
2 x rib-eye steaks, cut into strips
1 x 100g pack raw King Prawns
1 bottle WORLDFOODS Thai Turmeric Lemon Grass Marinade
Ingredients for satay peanut sauce:
1 bottle WORLDFOODS Malaysian Chili Coconut Marinade
150g roasted peanuts, coarsely ground
1 tbsp oil
You can serve this with bite-sized wedges of cucumber and red onion, as May suggests and it's traditionally eaten with a Malay rice cake called "ketupat". I served mine with plain, boiled rice.
Cooking InstructionsFor satay:
1. Marinate chicken, beef and prawns (or whatever meat and fish you want) with WORLDFOODS Thai Turmeric Lemon Grass Marinade for at least 3-4 hours. Best if refrigerated overnight.
2. Thread meat and fish onto skewers.
3. Preheat grill. I used the grill from my oven, but if you have access to a barbecue use this!
4. Baste the skewers with cooking oil and leftover marinade and cook over (or under!) a hot grill, turning occasionally until cooked.
For satay peanut sauce:
1. Heat 1 tbsp of cooking oil.
2. Add in peanuts and fry gently for 1-2 minutes till aromatic.
3. Add in WORLDFOODS Malaysian Chili Coconut Marinade, bring sauce to boil.
4. Serve warm as a dip with the skewers.