Time
prep 0:30
total 0:45
Ingredients
| 1 lb. | boneless ribeye steak, cubed | | 1 lb. | shrimp, cleaned and deveined | | 1/4 cup | fish sauce (nam pla) | | 1/4 cup | fresh lime juice | | 1/2 cup | cold water | | 2 to 4 | kaffir lime leaves | | 3 to 4 | inches galangal, grated |
Satay Sauce
| 1-1/2 cup | unsweetened coconut milk | | 3 tbsp. | fresh lime juice | | 1/2 tsp. | tamarind paste | | 2 tbsp. | brown sugar twin or | | brown sugar | | 1/4 cup | unsweetened peanut butter (natural type) | | 1 tsp. | red curry paste | | 1-1/3 tbsp. | fish sauce (nam pla) |
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Instructions
Soak bamboo skewers for 30 minutes, or use metal skewers. Marinate steak and shrimp separately in a mixture of fish sauce, lime juice, water, kaffir leaves and galangal for at least 30 minutes (may do steak much longer, but don't marinate the shrimp in an acid mixture over 1 hour, or it will "cook").
Prepare the grill. Skewer shrimp and steak separately on skewers (they have different cook times). Mix all the ingredients for the satay sauce in a small saucepan and bring to a boil, whisking until smooth. Allow satay sauce to cool. Cook skewers on medium-hot coals until cooked to your liking, basting with some of the sauce. Use remaining sauce as a dipping sauce at the table.
Author's Comments
Recipe by Sue L and Ironarrow.
Sue made the satay sauce, and Ironarrow threw the food into a marinade and grilled it.
You can make this as is, or with all steak, or all shrimp or even try it with chicekn breast, cubed.
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