In a medium bowl marinate the following for at least an hour:
500 gm topside stir fry or raw shelled raw prawns.
And some of the following:
1 small chopped brown onion.
2 tablespoon brown sugar.
2 tablespoon olive oil.
1 to 2 dessert spoons ground coriander.
1 tablespoons light or dark soy sauce.
1.5 stalks sliced lemongrass or 1.5 tablespoons paste.
¼ to 1 dessert spoon ground cumin.
½ teaspoon ground fennel.
½ teaspoon ground turmeric.
Thread onto 25 wet skews.
Lightly barbecue on one side only on hot charcoal.
For sauce pulse 'some' of the following in food processor:
5 dried chillis, de-seeded and soaked in hot water for 20 minutes or xo sauce or jerk paste.
1 medium sliced brown onion.
1 stalk chopped lemongrass or 1 dessert spoon paste.
1 to 2 dessert spoons belacan (shrimp paste).
½ teaspoon ground coriander.
½ teaspoon ground cumin.
In a small saucepan fry the above paste for 10 minutes or until fragrant.
Then add the following and simmer for a further 5 minutes.
200 ml coconut cream.
75 gm ground roasted peanuts.
60 ml / ¼ cup water.
2 cloves pressed garlic.
1 tablespoon brown sugar.
1 dessert spoon tamarind pulp.
½ teaspoon salt or 2 tablespoon light soy sauce.
And some of the following:
A few splashes of fish sauce.
A few splashes rice wine.
A few splashes liquid smoke.
A few splashes Worcestershire sauce.
A few splashes xo sauce.
Serve the beef with the sauce and lime and juice.
traditional original recipe from my food database.
