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Asian Light Bites Recipes -
Lamp Sate Recipe
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Light Bites Recipes - Lamb Sate
Recipe
Ingredients
-
1 kg/2 1/4lb leg
of lamb, boned
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3 garlic cloves, crushed
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15-30ml/1-2 tbsp
chili
sambal or 5-10ml/1-2 tsp chili powder
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90ml/6 tbsp dark soy sauce
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juice
of 1 lemon
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salt and ground black pepper
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groundnut (peanut) or
sunflower oil, for brushing
For the sauce:
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6 garlic cloves, crushed
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15ml/1 tbsp
chili sambal or
2-3 fresh chilies, seeded and ground
to a paste
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90ml/6 tbsp dark soy sauce
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25ml/1 1/2
tbsp lemon juice
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30ml/2 tbsp boiling water
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For the sauce:
-
thinly
sliced onion
-
cucumber wedges
Makes 25-30 skewers
Method:
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Cut the lamb into neat
1 cm/1/2in cubes. Remove any
pieces of gristle, but do not trim off any of the
fat because this keeps the meat moist during cooking
and enhances the flavor.
-
Spread out the lamb cubes
in a single layer in a shallow bowl. Put the garlic,
chili sambal or chili powder, soy sauce and lemon
juice in a mortar.
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Add salt and pepper and grind to
a paste. Alternatively, process the mixture using a
food processor. Pour over the lamb and mix to coat.
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Cover and leave in a cool place for at least
1 hour.
Soak wooden or bamboo skewers in water to prevent
them from scorching during cooking.
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Prepare the
sauce. Put the garlic into a bowl. Add the chili
sambal or fresh chilies, soy sauce, lemon juice and
boiling water. Stir well.
-
Preheat the grill
(broiler). Thread the meat on to the skewers. and
brush with oil and grill (broil), turning often.
-
Brush the sate with a little of the sauce and serve
hot with the onion and cucumber wedges. Offer the
sauce separately.
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