Satay:
- 2 lbs (1kg) Ontario veal cutlets (1/4 inch/5 mm thick), cut into 1-inch wide strips
- 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) sodium reduced soy sauce
- Juice from half a lime
- 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
Instructions:
Satays: Soak thirty-two 8-inch (20 cm) bamboo skewers in water for at least 30 minutes.
Thread strips of veal 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
Tip: If using a grill pan, the veal skewers will get darker in colour from picking up the marinade from the previous batch cooked.
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.
