1 lb Boneless lamb; (leg), diced
-large
; for skewers
1 sm Onion; grated
2 Cloves garlic; crushed
1/2 ts Salt
2 Red chillies
1/2 ts Dried shrimp paste
1 tb Tamarind liquid
1 tb Dark soy sauce
2 tb Fresh grated coconut
2 tb Coconut milk/cream
-SPICY SATAY SAUCE-
2 tb Dark soy sauce
2 tb Tamarind liquid
1 md Onion; roughly chopped
2 Cloves garlic
1 Chilli pepper
1/2 ts Ground black pepper
1/2 ts Dried shrimp paste
2 tb Peanut oil
5 fl Coconut milk
3 Curry leaves
1 Lemon grass stalk
2 ts Brown sugar
RICE CAKES
175 g Jasmine rice
350 ml Water
Oil for frying
Cut lamb into cubes large enough for skewers. Mix all the other ingredients
together.
Add the meat to the marinade, cover and leave at room temperature for
around 2 hours – or 4 hours in the fridge. Thread the meat on to skewers.
Heat a griddle pan, season with salt and pepper and cook.
Spicy satay sauce:
Place soy sauce, tamarind liquid, onion and garlic into a food processor
and blend until smooth.
Add the chilli, pepper and crushed shrimp paste. Heat the peanut oil in a
wok or frying pan and blend the mixtures stirring until it turns brown.
Add the coconut milk, curry leaves, lemon grass and sugar. Stir, reduce the
heat and simmer uncovered until the sauce thickens.
Rice cakes:
Wash the rice and place into a saucepan. Add the water and cover with a
tight fitting lid.
Bring to the boil, reduce heat and simmer for 12-15 minutes. Remove the lid
and fluff up the rice.
Turn out on to a lightly greased tray and press down.
Leave to dry out overnight or in a very low oven until completely dry and
firm.
Remove from greased tray and break into pieces. Heat oil in a wok and fry
the rice cakes until they puff up. Do not brown too much.
Drain and serve.
Yields
1 servings
