Malaysian Prok Satay w/ Fiery Peanut Sauce

Satay are a popular street food in Indonesia, and all of Malaysia, where they are made out of lamb, beef, or chicken. Basically these are small cubes of meat that are marinated in a spicy sauce and grilled over charcoal. They make great appetizers for any party, especially for one held outdoors. The peanut sauce is also good by itself, served with crisp, fresh vegetables.

Ingredients

• 1 ½ pounds boneless lamb, cut in 1-inch cubes

• Marinade:

• 2 tablespoons dry sherry

• 2 tablespoons soy sauce

• 2 tablespoons minced ginger

• 1 tablespoon brown sugar

• 1 tablespoon peanut oil

• 1 tablespoon crushed red chiles, such as piquin

• Peanut Sauce:

• 2 tablespoons crushed dried red New Mexico chile

• 1 cup peanut butter

• 1 tablespoon soy sauce

• 1 tablespoon peanut oil

• 1 tablespoon lime juice, fresh preferred

• 2 teaspoons ground coriander

• 1 ½ teaspoon grated ginger

• ½ cup chicken broth

• Garnish: Thinly sliced green onions, including the green tops

• 8 to 10 wooden or metal skewers

Instructions

To make the marinade, combine all the ingredients in a saucepan and bring to a simmer. Simmer the sauce for 5 minutes stirring constantly, remove and allow to cool.

Combine the pork and marinade in a non-reactive bowl or large plastic bag. Marinate for 2 hours at room temperature or overnight in the refrigerator. 

Prepare the sauce by combining all the ingredients, except the broth in a bowl. Thin the sauce with the broth, adding additional broth if needed. Allow to sit at room temperature for an hour to blend the flavors. If using wooden skewers, soak in water for ½ hour.

Remove the pork cubes from the marinade and thread 4 to 5 pieces on each of the skewers.

Cook the satays on a gas or charcoal grill or under the broiler until browned and done to taste.

To serve, arrange the satays on a platter. Garnish the sauce with the chopped onions and serve with the satays.