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.
Recipe courtesy of Chomp Chomp Nation