300 g young lamb meat, cut into
bite-size pieces
150 g lamb liver, cut into bite-size
pieces
1 tablespoon sweet soy sauce
1/2 tablespoon oil
Sweet Soy Sauce
2 red chilies, boiled and sliced
finely
5 bird's eye chilies, boiled and
sliced finely
25 cc water
5 tablespoons sweet soy sauce
1 large tomatoes, chopped into small
pieces
2 shallots, sliced finely
4 shallots, sliced finely
Kaffir lime leaves, sliced finely
Method :
Soak the skewers in water for a few hours.
Thread 4-5 pieces of meat and liver alternately onto the skewer. Combine
the sweet soy sauce with oil, and dip meat into this mixture. Grill the
lamb satay over hot charcoal until golden brown. Serve immediate with
the sweet soy sauce or some peanut sauce. To make the peanut sauce, fry
2 tablespoons of peanuts, and pound until fine. Combine with 2
tablespoons water and add sweet soy sauce and sliced shallots.
