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Veal Satay with Two Sauces

The wonderful Asian flavours of this marinade are perfect with veal. By making them ahead, they are terrific for easy entertaining. Both sauces are delicious and simple to make. You can serve both or double the amounts if you just want to serve one. Serve the satay on a large platter with decorative bowls for the dipping sauces.

Satay:

  • 2 lbs (500 g) veal cutlets (1/4 inch/5 mm thick)
  • 3 tbsp (45 mL) soy sauce
  • 2 tbsp (30 mL) vegetable oil
  • 1 tbsp (15 mL) fish sauce (optional)
  • 2 tsp (10 mL) grated lime or lemon rind
  • 2 tbsp (30 mL) lime or lemon juice
  • 2 tsp (10 mL) liquid honey

Peanut Sauce:

  • 1/2 cup (125 mL) smooth peanut butter
  • 1/4 cup (50 mL) soy sauce
  • 1 tbsp (15 mL) liquid honey
  • 2 tsp (10 mL) fresh ginger root OR 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) hot pepper sauce (or to taste)

Curry Mayonnaise:

  • 1/2 cup (125 mL) light mayonnaise
  • 2 tbsp (30 mL) lime or lemon juice
  • 2 tsp (10 mL) yellow Indian curry paste OR 1 tsp (5 mL) curry powder
  • 1 clove garlic, minced

Satays: Soak thirty-two 8-inch (20 cm) bamboo skewers in water for at least 30 minutes.

Cut veal into 1-inch (2.5 cm) wide strips. Thread onto skewers. Place in single layer in shallow dish. In bowl, whisk together soy sauce, oil, fish sauce (if using), lime rind and juice and honey; pour over skewers, turning to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.

Remove satay from marinade, discarding marinade. Grill over medium heat or broil for about 2 minutes per side or until browned yet still pink inside. Serve with dipping sauce

Peanut Sauce: Whisk together peanut butter, soy sauce, lime juice, honey, gingerroot and hot pepper sauce until smooth. Serve immediately or cover and refrigerate for up to 1 day (warm to room temperature before serving). Serve with Veal Satay.

Curry Mayonnaise: Whisk together mayonnaise, lime juice, curry paste and garlic. Serve immediately or cover and refrigerate for up to 1 day. (If using curry powder, refrigerate for at least 4 hours before serving to allow flavours to develop). Serve with Veal Satay.

Makes 32 satay.

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