Recipe courtesy of James Cunningham
Show: Eat St.
Surf and Turf Satay
Total:
1 hr 25 min
Active:
1 hr 25 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 25 min
Active:
1 hr 25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Spice Mix:
  • 4 tablespoons ground cumin
  • 2 tablespoons ground coriander 
  • 2 tablespoons ground Chinese white pepper 
  • 1 tablespoon ground fennel
  • 1 teaspoon ground allspice 
  • 1 teaspoon ground nutmeg 
  • 1/2 teaspoon ground cloves 
Marinade:
  • 2 cups ketchup
  • 1/2 cup peeled, minced ginger
  • 1/3 cup brown sugar 
  • 1/4 cup dark soy sauce 
  • 1 tablespoon peeled, minced galangal
  • 5 cloves garlic, minced 
  • 4 Thai chiles, minced 
  • 4 kaffir lime leaves, slivered 
  • 1 stalk lemon grass, minced 
Sambal Butter:
  • 1 stick (8 tablespoons) unsalted butter
  • 2 tablespoons sambal chile sauce 
Peanut Sauce:
  • 2 stalks lemon grass, minced
  • 4 tablespoons minced ginger 
  • 1 tablespoon minced galangal
  • 10 cloves garlic
  • 10 shallots 
  • 8 kaffir lime leaves 
  • 8 Thai chiles 
  • 1/4 cup salted soybeans 
  • 1/4 cup canola oil 
  • 2 cups ketchup 
  • 1 cup roasted peanuts, finely ground 
  • 12 ounces palm sugar, melted
  • 1/4 cup dark soy sauce 
  • 1/2 cup pineapple juice 
  • 12 ounces Kobe beef, cut into thin 2-inch-long slices
  • 12 tiger shrimp, shelled and deveined 
  • Sambal Chili Butter (above) 
  • Steamed rice, for serving

Directions

Special equipment: Twenty-four (8-inch) bamboo skewers

For the spice mix: Combine the cumin, coriander, pepper, fennel, allspice, nutmeg and cloves in a small bowl and mix well.

For the marinade: Mix together the ketchup, ginger, brown sugar, soy sauce, galangal, garlic, chiles, kaffir lime leaves, lemon grass and 2 tablespoons of the spice mix.

For the sambal butter: Melt the butter in a small saucepan over medium-low heat. Mix in the sambal chile sauce and set aside.

For the peanut sauce: Put the lemon grass, ginger, galangal, garlic, shallots, kaffir lime leaves, chiles and soybeans in a food processor. Blend well.

Heat the canola oil in a heavy saucepan over medium-high heat. Add 2 tablespoons of the spice mix and cook until fragrant, 1 minute. Add the contents of the food processor, followed by the ketchup, peanuts, palm sugar, soy sauce and pineapple juice. Simmer, stirring, until the sauce has thickened.

Preheat a grill to medium-high heat.

Thread the beef lengthwise onto bamboo skewers and brush with the marinade.

Thread the shrimp onto more skewers, 3 shrimp per skewer.

Place the shrimp on the grill and baste with the sambal butter. Cook until browned and cooked through.

Place the beef on the grill and cook until nicely charred.

Serve with rice and your choice of vegetables. Ladle peanut sauce over the top and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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