A recipe from the Good Food collection.
Ingredients
125 ml (4 fl oz/½ cup) soy sauce
4 tablespoons Chinese rice wine
2 garlic cloves, crushed
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
600 g (1 lb 5 oz) lamb backstraps or loin fillets, cut into 3 cm (1¼ inch) chunks
4 spring onions (scallions)
Satay sauce
2 teaspoons peanut oil
4 red Asian shallots, finely chopped
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 small red chillies, seeded and finely chopped
½ teaspoon ground turmeric
400 ml (14 fl oz) tin coconut milk
125 g (4½ oz/½ cup) crunchy peanut butter
2 tablespoons grated palm sugar
2 tablespoons lime juice
1½ tablespoons fish sauce
2 teaspoons soy sauce
1 makrut (kaffir lime) leaf
1 tablespoon chopped coriander (cilantro) leaves
Method
1. Combine the soy sauce, rice wine, garlic, ginger and oil in a large bowl. Add the lamb and mix well to coat all over. Cover and refrigerate for 4 hours. Nearer to cooking time, soak 16 bamboo skewers in cold water for 30 minutes to prevent scorching.
2. To make the satay sauce, heat the oil in a saucepan, add the shallot, garlic, ginger and chilli and fry over medium heat for 5 minutes, stirring occasionally, until the shallots are soft and starting to turn golden. Add the turmeric and fry until fragrant. Add the coconut milk, peanut butter, sugar, lime juice, fish sauce, soy sauce and the whole makrut leaf. Bring to the boil, then reduce the heat and gently simmer for 7–10 minutes, stirring frequently, until the sauce is thick. Just before serving, remove the makrut and stir through the coriander.
3. While the sauce is simmering, heat the grill (broiler) to high. Cut the spring onions into 16 pieces about 3 cm (1¼ inches) long. Thread 1 spring onion strip and 2 meat chunks onto each skewer. Put the skewers on a lightly oiled grill tray and cook for 5 minutes, turning frequently. (If the ends of the skewers start burning, cover them with foil.) Serve at once with the satay sauce.