Today’s recipe, chicken, beef and shrimp satay with peanut sauce, makes a great appetizer or meal, especially when served with an icy cold beer and a crusty bread (for mopping up the sauce).  They’re also a nice accompaniment to a caesar salad.

I’m going to serve them at my husband’s 40th birthday party this weekend. Satay’s are a good, but tricky appetizer. There is just enough meat to make it worth the struggle, but juggling a skewer on a cocktail plate can be a bit trying. The trick is to pack the meat to one end so it is easier to remove and make sure there are lots of napkins to catch the drips. It’s also important to soak your skewers for at least 30 minutes.

Today’s recipe was inspired by Cottage Life’s Summer Weekend Cookbook. But the recipe listed below comes from Epicurious.com.’s readers review.

Try it out and let me know what you think. The peanut sauce, from the summer vegetable rolls, got rave reviews. I quadrupled the amount from the original because I am serving a large crowd. The satays will feed eight so I will likely triple this one as well.

I hope it works. If not there are always the meatballs to fall back on, see Yummy Easy Peasy Appetizers for sweet and sour meatballs.

Peanut Sauce

12 tablespoons finely chopped onion
4 small garlic clove, minced
3 teaspoon dried hot red pepper flakes
4 teaspoon vegetable oil
12 tablespoons water
4 tablespoon creamy peanut butter
4 tablespoon hoisin sauce
4 teaspoon tomato paste
3 teaspoon sugar

Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

For Saté:
½ cup teriyaki sauce

¼ cup soy sauce

¼ cup hoisin sauce
4 garlic cloves, minced
3 tablespoons fresh lime juice
2 ½ tablespoons minced fresh ginger
2 tablespoons brown sugar
24 medium uncooked shrimp, peeled, deveined
1 ¼ pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips

1 ¼ pounds beef skirt steak, cut into 3×1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips

36 (about) bamboo skewers, soaked in water 30 minutes

Banana leaves or ornamental kale

Lime slices

For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour. Do not marinade any longer - it will reduce the meat to mush.

Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)

Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.

Cheers,

Julie

This entry was posted on Thursday, November 8th, 2007 at 8:00 am and is filed under Barbeque, Entertaining. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.