Budi's Mixed (Lamb, Chicken, Shrimp, and Veggie) Satays with Indonesian Peanut Sauce

Total Time:
5 hr 15 min
5 hr
15 min
  • 5 whole shallots, roughly chopped
  • 5 cloves garlic
  • 1 teaspoon toasted, ground coriander
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon sambal
  • 1 cup sweet soy sauce, kechap manis
  • 1 rack baby lamb (small chops like New Zealand), frenched and cut into individual chops
  • 12 large shrimp, peeled, tail on
  • 2 skinless chicken breasts, cut into fingers
  • Soaked 6-inch wooden skewers
  • Red leaf lettuce or mixed greens for bedding
  • Salt and black pepper to taste
  • Peanut oil to cook
  • 2 cups peanuts
  • 3 large, sliced shallots
  • 3 cloves sliced garlic
  • 6 minced Thai bird chiles
  • 6 kaffir lime leaves, chiffonade
  • 1 cup coconut milk
  • 2 cups water
  • 2 tablespoons sweet soy
  • 1 lemon, juiced
  • Salt and black pepper to taste
  • 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 arou

  • 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

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