| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Thai | Appetizers, Pork, Thai | 18 | Skewers |
INGREDIENTS
| 1 | Onion, chopped | |
| Ginger root, 1-inchchopped | ||
| 2 | Garlic cloves, chopped | |
| Dried Red Chili, or | ||
| 1 ts Chinese chili sauce | ||
| Lime, grated rind and juice | ||
| 2 | T | Soy sauce |
| 1 | T | Brown sugar |
| 1 | T | Vegetable oil |
| 12 | oz | Pork tenderloin |
| 1/4 | c | Peanut butter |
| 1/4 | c | Soy sauce |
| 1/4 | c | Fresh lime juice |
| 1 | T | Rice vinegar |
| 3 | T | Coriander, chopped |
| 1/2 | t | Chinese chili sauce, or |
| 1/4 ts dried chili flakes |
INSTRUCTIONS
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 pure. 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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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: 17.8mg
Sodium: 278.8mg
Potassium: 166.5mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 1.4g
Protein: 7.1g