Surf and Turf Satay

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Active: 1 hr 25 min
  • Yield: 4 servings
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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 


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


Special equipment:
Twenty-four (8-inch) bamboo skewers
  1. For the spice mix: Combine the cumin, coriander, pepper, fennel, allspice, nutmeg and cloves in a small bowl and mix well.
  2. 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.
  3. For the sambal butter: Melt the butter in a small saucepan over medium-low heat. Mix in the sambal chile sauce and set aside.
  4. For the peanut sauce: Put the lemon grass, ginger, galangal, garlic, shallots, kaffir lime leaves, chiles and soybeans in a food processor. Blend well.
  5. 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.
  6. Preheat a grill to medium-high heat.
  7. Thread the beef lengthwise onto bamboo skewers and brush with the marinade.
  8. Thread the shrimp onto more skewers, 3 shrimp per skewer.
  9. Place the shrimp on the grill and baste with the sambal butter. Cook until browned and cooked through.
  10. Place the beef on the grill and cook until nicely charred.
  11. Serve with rice and your choice of vegetables. Ladle peanut sauce over the top and enjoy.

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