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

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  • Total: 5 hr 15 min
  • Prep: 5 hr
  • Cook: 15 min
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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

Indonesian Peanut Sauce, recipe follows

Indonesian Peanut Sauce:

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


  1. 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.

Indonesian Peanut Sauce:

  1. 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.