In a food processor, place shallots, garlic, coriander, ginger, sesame oil and sambal and puree smooth. Add the soy and puree. Split this marinade into 3 separate containers, (a loaf pan would be ideal). Take the lamb chops and pound the meat flat while still attached to the bone, like a lollipop. Butterfly the shrimp flat and skewer parallel to the tail on both sides, 2 skewers. For the chicken, skewer 1 piece per skewer. Marinate the 3 products separately for at least 4 hours and preferably overnight. On a very hot and oiled grill, season and grill the satays for only 1 to 2 minutes a side. Do not overcook. Line a large platter with greens and place satays around. Serve with Indonesian Peanut Sauce.
In a skillet coated well with peanut oil, saute the peanuts until golden brown, about 4 to 6 minutes, drain on paper towels to cool. Transfer to food processor and grind finely. In the same skillet, coat with oil and add the shallots, garlic, chiles and stir 2 minutes until fragrant. Add the kaffir, coconut milk, water, soy, ground peanuts and season. Simmer for 15 to 20 minutes until desired consistency is reached, pesto-like. Add the juice and check for seasoning. Serve at room temperature.
Copyright 1999, Ming Tsai, All Rights Reserved