Beef Satay with Hot Mango Dip
strips of sirloin steak
For the Marinade
1 Tbsp coriander seeds
1 tsp cumin seeds
1/3 cup cashew nuts
1 Tbsp Vegetable Oil
2 shallots or 1 small onion, finely chopped
1 cm piece of fresh root ginger, peeled and finely chopped
1 garlic clove, crushed
2 Tbsp tamarind sauce
2 Tbsp dark soy sauce
2 tsp sugar
1 tsp rice wine or white wine vinegar
For the Mango dip
1 ripe mango
1-2 small red chillies, seeded and finely chopped
1 Tbsp fish sauce
Juice of 1 lime
2 tsp sugar
¼ tsp salt
2 Tbsp chopped coriander
Soak 12 bamboo skewers in water for 30 minutes. Thread beef strips onto skewers. Place on a flat plate and set aside.
To make marinade, dry roast the coriander, cumin seeds and cashews until evenly brown. Transfer to a mortar with a rough surface and crush finely with a pestle. Add the oil, garlic, shallots or onion, ginger, tamarind and soy sauces, sugar and rice wine or white wine vinegar.
Or prepare in a thermomix by the following method;
Dry roast the coriander, cumin and cashews for 3-5 minutes on varoma temp speed 1 until (with MC off) fragrant. Allow to cool, then blitz for a few seconds using the turbo button. Add in ginger, shallots and garlic and Mince for 5 seconds at speed 8. Add Tamarind paste, soy sauce, sugar, rice wine vinegar and oil. Mix on speed 5 until combined. Taste and check the balance of flavours. Adjust to taste.
Spread the marinade over beef skewers and cook under a moderate grill or on a BBQ for 6-8 minutes, turning to make sure they are evenly cooked. Meanwhile make the mango dip.
Cut away the skin and remove the stone form the mango. Put the mango flesh, chillies, fish sauce, lime juice, sugar and salt into a food processor or blender and process until smooth. Add the coriander.
Serve the skewers with the dip.