Grilled Ginger Lamb Satays With Thai Sauce Recipes

Steps:

• Combine lamb strips with gingr,garlic,sugar,fish sauce & sesame oil, refrigerate & marinate for 2-3 hours.
• Thread lamb onto 8 bamboo skewers that have been soaked for 30 minute.
• While lamb is in marinade, prepare dipping sauce.
• Combine lime juice, chili sauce,corinader & chill.
• Heat barbecue and cook skewers and cook for 3-4 minute on each side or until lamb is cooked.
• Serve sprinkled with toasted sesame seeds (optional) and dipping sauce and steamed jasmine rice.

Steps:

• Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
• Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
• Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
• Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.