Beef Sate with Hot Mango Dip

Beef Sate with Hot Mango Dip

ingredients serves 4

450 g (1 lb) sirloin steak
15 ml (1 tbsp) coriander seeds
5 ml (1 tsp) cumin seeds
50 g (2 oz) 1/2 cup raw cashew nuts
15 ml (1 tbsp) vegetable oil
2 shallots or 1 small onion, finely chopped
1 cm (1/2 in) fresh root ginger, finely chopped
1 garlic clove, crushed
30 ml (2 tbsp) tamarind sauce
30 ml (2 tbsp) dark soy sauce
10 ml (2 tsp) sugar
5 ml (1 tsp) rice vinegar or white wine vinegar
salad leaves, to serve

Hot mango dip
1 ripe mango
1 - 2 small fresh red chillies, seeded and finely chopped
15 ml (1 tbsp) fish sauce
juice of 1 lime
10 ml (2 tsp) sugar
30 ml (2 tbsp) chopped fresh coriander
salt

METHOD
1. Slice the beef into long, narrow strips and thread, zig-zag style, on 12 bamboo skewers. Put them on a flat plate and set aside.

2. Dry-fry coriander seeds, cumin seeds and cashew nuts in a preheated wok until evenly brown. Transfer to a mortar and crush with a pestle or crush finely in a food processor. Mix together the crushed spices and nuts, vegetable oil, shallots or onion, ginger, garlic, tamarind sauce, soy sauce, sugar and vinegar. Spoon this mixture over the beef and set aside to marinate for up to 8 hours.

3. Cook the steak skewers under a preheated grill/broiler for 6 - 8 minutes, turning occasionally to ensure an even colour.

4. Meanwhile, make the mango dip. Peel the mango and cut the flesh from the stone. Place in a food processor with the chillies, fish sauce, lime juice and sugar and process until smooth. Stir in the coriander and season with salt to taste. Serve the skewers on a bed of salad leaves, with the sauce separately