Thai Satays & Peanut Sauce

Satays
         2-3 pounds      Chicken or Beef, cut into
                                    thin strips - or -  large Shrimp
                                    Bamboo skewers
Marinade
                1 bunch      Fresh Basil
                1 bunch      Fresh Cilantro
                1 bunch      Green Onions, chopped coarsely
                3 cloves      Fresh Garlic   
                      2 Tb      Fresh Ginger, grated
                        2-3      Chiles (Thai or Serrano)
                 2 stalks      Lemon Grass
                   ¼ cup      Oyster Sauce
                   ½ cup      Vegetable Oil

·        Place all marinade ingredients in a food processor or blender.  Blend until smooth. 

·        Place beef or chicken strips container and coat with marinade.  Do not marinate both beef and chicken in the same container. Cover and let sit in refrigerator for at least 2 hours.

·        Skewer meat and grill on barbecue.

 

Peanut Dipping Sauce:

This recipe can be prepared in 45 minutes or less.

                     1 cup      peanut oil
              8 ounces      natural unsalted peanuts in their shells, shelled (1 cup shelled)

                            3      large shallots, thinly sliced
                      2 Tb      minced peeled fresh ginger (packed)
                             1      garlic clove, minced
                            3      anchovy fillets, drained, minced
                       1 Tb      brown sugar (packed)
                 1½  tsp      Sambal
                      1 tsp      ground coriander
                      1 tsp      salt
                  1/2 tsp      ground cumin
           2 3/4 cups      (or more) water
                      2 Tb      fresh lemon juice

·        Line baking sheet with paper towels. Heat oil in large skillet over medium heat. Add peanuts; fry until golden brown, watching closely to avoid burning, about 3 minutes. Using slotted spoon, transfer peanuts to paper towels; drain. Cool. Finely grind peanuts in processor. Discard all but 1 tablespoon oil in skillet.

·        Heat oil in skillet over medium heat. Add shallots, ginger and garlic; sauté until shallots are almost tender, 3 minutes. Add anchovies and next 5 ingredients; stir 1 minute. Add 2 3/4 cups water; simmer until shallots are tender, 5 minutes. Add peanuts; simmer until mixture thickens slightly, 5 minutes longer. Season with salt. (Can be made 1 day ahead. Cover; chill. Before using, rewarm over low heat, stirring occasionally and adding more water to thin sauce.) Stir lemon juice into sauce. Serve warm.