| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Thai | Pork, Appetizers, Thai | 18 | Skewers |
INGREDIENTS
| 1 | sm | Onion; chopped |
| Ginger root(1-inch);chopped | ||
| 2 | Garlic cloves; chopped | |
| Dried Red Chili; or | ||
| ;1 ts Chinese chili sauce | ||
| Lime; grated rind and juice | ||
| 2 | tb | Soy sauce |
| 1 | tb | Brown sugar |
| 1 | tb | Vegetable oil |
| 12 | oz | Pork tenderloin |
| 1/4 | c | Peanut butter |
| 1/4 | c | Soy sauce |
| 1/4 | c | Fresh lime juice |
| 1 | tb | Rice vinegar |
| 3 | tb | Coriander; chopped |
| 1 | tb | Brown sugar |
| 1/2 | ts | Chinese chili sauce; or |
| ; 1/4 ts dried chili flakes |
INSTRUCTIONS
PEANUT LIME SAUCE Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur.e. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.
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