Name: Lamb satay
Cook time: 2 h 30 min
Yield: 16
Cuisine: Indonesian
Ingredients: 125ml (½ cup) soy sauce; 4 tbsp Chinese rice wine; 2 garlic cloves,crushed; 1 tsp grated fresh ginger; 1 tsp sesame oil; 600g lamb backstraps or loin fillets,cut into 3cm chunks; 4 spring onions

Ingredients

125ml (½ cup) soy sauce
4 tbsp Chinese rice wine
2 garlic cloves,crushed
1 tsp grated fresh ginger
1 tsp sesame oil
600g lamb backstraps or loin fillets,cut into 3cm chunks
4 spring onions

Satay sauce

2 tsp peanut oil
4 red shallots,finely chopped
2 garlic cloves,crushed
2 tsp fresh ginger,grated
2 small red chillies,deseeded and finely chopped
½ tsp ground turmeric
400ml tin coconut milk
125g (½ cup) crunchy peanut butter
2 tbsp grated palm sugar
2 tbsp lime juice
1½ tbsp fish sauce
2 tsp soy sauce
1 makrut (kaffir lime) leaf
1 tbsp chopped coriander leaves

Method

Step1
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.
Step2
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.
Step3
While the sauce is simmering,heat the grill (broiler) to high. Cut the spring onions into 16 pieces about 3cm 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.