Recipe: Turkey Sate With Spicy Peanut Sauce
Ingredients
- 1-1/4 pounds turkey cutlets, trimmed of any fat or gristle
- For the marinade (mixed together):
- 1/3 cup fish sauce
- 1/4 cup dry white wine
- 1 tablespoon minced lemon zest
- 3-1/2 tablespoons minced garlic
- 2 to 3 heads Boston lettuce, stems trimmed, leaves separated, rinsed and drained
- 3 carrots, peeled, ends trimmed, and finely grated (about 1-1/2 cups)
- Sate sauce:
- 1 cup smooth peanut butter
- 1 cup coconut milk (mix before adding)
- 3 tablespoons fish sauce
- 3 tablespoons peeled and minced fresh ginger
- 3 tablespoons light brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon crushed dried red chili peppers
- 2 tablespoons virgin olive oil
- 3 tablespoons chopped fresh cilantro leaves (optional)
Preparation
Put the turkey cutlets in a bowl, add the marinade and toss lightly to coat. Cover with plastic wrap, and let sit 30 minutes or longer in the refrigerator. Slightly flatten the lettuce leaves with a chef’s knife. Arrange the leaves in overlapping rows on a platter and sprinkle little bunches of shredded carrots on top.
In a blender or a food processor fitted with a steel blade, puree the sate sauce until smooth. Pour into a serving container and set aside. Prepare a medium-hot fire for grilling or preheat the broiler. Place the grill 3-inches above the heat source. Brush the grill with the olive oil. (Alternatively, you may heat a heavy skillet, add a teaspoon of oil and heat until near smoking.) Grill or broil the turkey slices about 4 to 6 minutes per side, depending on the thickness. Remove, let cool slightly and cut on the diagonal into thin slices. Arrange several pieces of meat on each lettuce leaf sprinkle shredded carrots on top and chopped cilantro, if using. To serve, spoon some of the sate sauce on top of each portion and eat.
Serving Size
6 servings