Beef Satay with Hot Mango Dip
Ingredients
| 1 lb sirloin steak, trimmed | ||
| 12 bamboo skewers | ||
| 1 tbs coriander seeds | ||
| 1 tsp cumin seeds | ||
| 1/3 cup cashews | ||
| 1 tbs vegetable oil | ||
| 1 small onion, minced | ||
| 1/2 inch piece fresh ginger, peeled and minced | ||
| 1 clove garlic, crushed | ||
| 2 tbs tamarind sauce | ||
| 2 tbs dark soy sauce | ||
| 2 tsp sugar | ||
| 1 tsp rice wine vinegar | ||
| 1 ripe mango | ||
| 2 red chillies, seeded and minced | ||
| 1 tbs Thai fish sauce | ||
| juice of 1 lime | ||
| 2 tsp sugar | ||
| 2 tbs fresh cilantro, chopped |
Directions:
- Soak 12 bamboo skewers in cold water for 30 minutes.
- Slice the beef into long narrow strips and thread on to the skewers. Set aside.
- For the marinate, dry fry the coriander seeds and cashews in a large frying pan over a low heat until evenly browned.
- Transfer to a mortar and crush with a pestle.
- Add the oil, onions, ginger, garlic, tamarind, soy sauce, sugar and rice wine vingegar.
- Spread this marinade over the beef, cover and let marinate for up to 8 hours.
- Cook the skewers over charcoal or under a broiler for 6-8 minutes, turning to make sure they evenly cook.
- To make the mango deep cut away the skin and remove the pit.
- Put the mango flesh, chilies, fish sauce, lime juice, sugar and salt in a food processor or blender.
- Process until smooth.
- Serve the skewers with the dip.
- Makes 12 skewers.
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