-
Start by making the beef skewers. To a blender or food processor, add all ingredients from the shallots down to the salt. Blend until a paste, adding a splash of water as needed to help it along.
-
Put the beef in a large bowl and add the spice paste, kecap manis and Pic’s Chilli Peanut Butter. Mix until everything is well combined and the mixture forms a malleable consistency.
-
Divide the mixture into 8-10 even pieces and form each portion onto a skewer, in long sausage shapes (don’t make them too heavy, or they may break apart). Transfer to a plate and chill for at least 45 minutes to firm up.
-
When ready to cook, heat a drizzle of peanut oil on a hot plate (or a large frying pan big enough to fit your skewers) over medium heat. Add the skewers, in batches if need be, and cook for 8-10 minutes, turning often, until deeply browned all over and cooked through.
Satay Beef Skewers with Peanut Sauce
Ingredients
- 6 shallots or 1 large red onion, roughly chopped
- 4 cloves garlic, peeled
- 5g fresh ginger root, roughly chopped (or 1 tsp grated ginger)
- 1/2 red chilli
- 3 kaffir lime leaves
- 1 tbsp turmeric
- 1 tsp brown sugar
- 2 tsp coriander seeds
- 1 tsp salt
- 500g beef mince
- 2 tbsp Kecap manis (sweet soy sauce, find in the international aisle or sub soy sauce + 1/2 tsp sugar)
- 1 tbsp Pic’s Chilli Peanut Butter
- Peanut oil (or olive oil), for frying
- To garnish: fresh coriander, fresh mint, sliced red chilli and chopped roasted peanuts
Dipping Sauce Ingredients
- 1/4 cup Pic’s Chilli Peanut Butter
- 1 tbsp kecap manis
- 2 tsp lime juice
- 1/2 tsp tamarind paste (optional but recommended!)