| | | | Simple to make, yet so delicious you'll have an empty party platter before it even gets to the buffet table! Marinate the meat overnight for even more depth of flavour... | Serves: | 4 | Preparation Time: | 30 mins | Cooking Time: | 15 mins | Ingredients: | Lean Pork Steaks, cut into strips - 450 g | | | Mirin - 1 tbsp
| | | Sesame Oil - 1 tbsp
| | | Light Soy Sauce - 1 tbsp
| | | Coconut Cream - 3 tbsps
| | | Thaitalian Tingler Chilli Jam - 2 tbsps | | | Thai Red Curry Paste - 1 tbsp | | | Tamarind Paste - 2 tbsps | | | Fish Sauce - 2 tsps | | | Palm Sugar - 2 tsps | | | Peanuts, finely chopped or pounded - 150g
| | | Coconut Milk - 150 ml | | | Method: | • Cut the pork steaks into thin strips and then marinade in a large bowl in the sesame oil and soy sauce for at least a couple of hours refrigerated, or overnight if possible.
• Mix the coconut cream and Thai red curry paste together and heat in a pan over a low heat for 5 minutes until hot.
• Add the fish sauce, palm sugar, Prices Spices Thaitalian Tingler Chilli Jam, tamarind paste and chopped peanuts, and cook for a further 5 minutes. Then add the coconut milk and stir well.
• Thread the marinated meat onto soaked skewers, heat the grill to high and place the skewers on a wire rack or baking tray.
• Brush each skewer with the peanut mixture prior to grilling on each side for around 5 minutes until golden brown.
• Serve the pork skewers with the satay dipping sauce.
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