In this mouth-watering satay recipe, the dipping sauce doubles as a marinade. It's really a no-fuss recipe made with simple ingredients that results in something spectacular! Guests will love this.
You can also make the satay under a hot grill or on a ridged griddle pan.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
I have never had anything but raves about this recipe. I have made it several times now. I usually make a whole recipe and freeze half for later use. The meat has a strong peanutty taste. You can adjust the heat easily and I tend to make mine mild since it must be child friendly. I will usually serve over rice for a main dish with vegies. I have tried cooking it several ways. Outdoor grill stuck and the meat fell off the skewers. Indoor grill (George Forman) worked great if you are only doing a few. Oven works good for a large batch, but I have never had much luck broiling anything, so some were a little under done. The last time I stir-fried in a wok. This is the method I will use from now on. All the meat was cooked and none was dried out or under done. - 18 Jan 2003 (Review from Allrecipes US | Canada)
Fantastic! I thought this would steal the show in the dinner I prepared. I used strips and skewered these rather than cubes, but that won't change anything. Definately one for the archives! - 16 Feb 2003 (Review from Allrecipes US | Canada)
TOO SALTY! Rinse the peanuts 3 times if they are salted, then dry them with paper towels and dry roast them in a medium hot pan for 4 to 7 minutes, shaking the pan several times, until the nuts are no longer steaming and begin to aquire a color. Use low sodium Soy Sauce. But this recipe was delicious. The green onions were a delightful note. If you can grab your hands on 1 tbs of dried lemon grass and 1 tsp of fish sauce (in addition to removing the salt from the peanuts) you'd be giving yourself a treat indeed! - 06 Jun 2006 (Review from Allrecipes US | Canada)