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Gallardo Satays

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Submitted by: Dream Catering

 

Satay three ways--grilled shrimp, lamb and chicken on skewers with a spicy peanut sauce.
 

Ingredients

  • 3 whole shallots, finely diced
  • 3 cloves garlic
  • 1 teaspoon toasted ground coriander
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon sambal
  • 1 cup sweet soy sauce
  • 1 rack baby lamb (small chops like New Zealand), Frenched and cut into individual chops
  • 12 large shrimp, peeled, tails on
  • 2 skinless chicken breasts, cut into fingers
  • Red leaf lettuce or mixed greens for bedding
  • Sea salt and white pepper to taste
  • Gallardo Peanut Sauce:
  • Peanut oil to cook
  • 2 cups peanuts
  • 1 large shallots, sliced
  • 1 cloves garlic, sliced
  • 6 Thai bird chiles, minced
  • 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

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Method

In a food processor, place shallots, garlic, coriander, ginger, sesame oil and sambal then puree until smooth. Add soy and puree. Split marinade into 3 separate containers. Take lamb chops and pound meat flat while still attached to bone, like a lollipop. Butterfly shrimp flat and skewer, with presoaked skewers, parallel to tail on both sides, using 2 skewers. For chicken, skewer 1 piece per skewer. Marinate all three separately at least 4 hours or preferably overnight. On a very hot and oiled grill, season and grill satays 1-2 minutes a side. Line a platter with mixed greens for bedding and place in middle. Gallardo Peanut Sauce: In a skillet coated well with peanut oil, saute peanuts until golden brown, 4 to 6 minutes, then drain on paper towels to cool. Transfer to food processor and grind finely. In same skillet, coat with oil and add shallots, garlic, chiles and stir 2 minutes until fragrant. Add kaffir, coconut milk, water, soy, ground peanuts and season. Simmer 15-20 minutes until desired consistency is reached, like pesto. Add juice and check for seasoning. Serve at room temperature.

 

Notes:

 

Number of Servings: 6

 

Submitted by: Dream Catering ()

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