Makes 4–6 chicken skewers or 6–8 shrimp or beef skewers

Satays are served hot but are almost as delicious at room temperature, and they go great with a cold beer. Don't forget to have a lot of peanut sauce!

Beef

1 recipe Thai Marinade

1-1½ pounds sirloin steak, fat and sinew removed, cut into ½-inch-wide strips

1 recipe Peanut Dipping Sauce

  1. Thread the beef strips onto presoaked bamboo skewers or onto metal skewers. Place the skewers in a flat pan and cover with marinade. Marinate the beef in the refrigerator overnight.
  2. Cook the skewers on the grill or under the broiler, basting and turning them often until done to your liking, about 6 to 8 minutes for medium.
  3. Serve with the peanut sauce for dipping.

illustration The Origin of Satay

Satay was first introduced to Thailand by Arab traders from the Middle East.

Shrimp Toast

8 slices of white bread, left to sit out overnight, crusts removed

½ pound shrimp, cleaned, deveined, and coarsely chopped

¼ pound ground pork

1 tablespoon chopped cilantro

2 cloves garlic, minced

illustration teaspoon cayenne

¼ teaspoon salt

1 egg, beaten

2 teaspoons soy sauce

2 tablespoons sesame seeds

2 teaspoons vegetable oil, divided

32 slices cucumber

  1. In a small bowl, combine the shrimp and pork; set aside.
  2. In another small bowl, combine the cilantro, garlic, cayenne, and salt. Pour the spice mixture over the shrimp and pork, and combine.
  3. Stir in the beaten egg and soy sauce; mix well. Divide the mixture into 8 parts.
  4. Smoothly spread a thin layer of the mixture on each slice of bread and sprinkle with sesame seeds.
  5. Heat ¼ teaspoon vegetable oil in nonstick skillet. When it is very hot, place 1 piece of bread, meat side down, in the oil. Cook until golden in color, then remove to a paper towel, blotting any excess oil. Repeat for all of the bread sides.
  6. Cut each slice of bread into quarters and top each quarter with a cucumber slice.