This recipe for Javanese skewers, no doubt inspired by Muslim merchants from India, will adapt perfectly to your dinners with friends. Ideal for a buffet, the skewers will bring conviviality to your events.
Recipe for 2 people
Preparation time: 1 hour
- 600 g Flank steak
- The green part of a spring onion
- ½ shallot
- A clove of garlic
- A tablespoon of nuoc-nam sauce
- A tablespoon of sweet soy
- A tablespoon of salted soybeans
- 3 tablespoons of sunflower oil
- A tablespoon of cornstarch
- 2 tbsp satay mix
- A few golden sesame seeds
- 10 cl of coconut milk
- 1 lime
- 8 wooden skewers
- Cut the beef into strips, taking care to cut it perpendicular to the fibers of the meat in order to maintain its tenderness.
- In a bowl, mix the nuoc-nâm sauce, the sweet soy, the salty soy, the crushed garlic clove, the minced shallot and the satay. Add to this preparation the meat with a tablespoon of sunflower oil and mix well. Leave to marinate in the fridge for at least thirty minutes (the longer the better).
- Then let's move on to making the skewers. Prick the strips of meat with the wooden skewers, proceeding as stitches.
- In a large skillet over high heat and with the rest of the sunflower oil, cook your skewers. Blue, rare, medium or well done: the choice is yours. Sprinkle the skewers with spring onion and golden sesame then set aside.
- In the same pan add the rest of the marinade and cook over low heat for about 2 minutes before deglazing with a little lime. Then add the coconut milk and let reduce gently. Reserve in a ramekin.
- In a pretty dish, place the skewers accompanied by the ramekin of sauce and a few wedges of lime.
Enjoy your food !
Before serving pass a few turns of Tiger pepper on your skewers to spice up this dish.
Take the meat out of the fridge a few minutes before making the skewers, so that it comes back to room temperature.