Ingredients

1 small onion; chopped
1 per serving ginger root(1-inch);chopped
2 garlic cloves; chopped
1 per serving dried red chili; or
;1 tsp. chinese chili sauce
1 per serving lime; grated rind and juice
2 Tbsp. soy sauce
1 Tbsp. brown sugar
1 Tbsp. vegetable oil
12 ounce(s) pork tenderloin
peanut lime sauce
1/4 C. peanut butter
1/4 C. soy sauce
1/4 C. fresh lime juice
1 Tbsp. rice vinegar
3 Tbsp. coriander; chopped
1 Tbsp. brown sugar
1/2 tsp. chinese chili sauce; or 1/4 tsp. dried chili flakes

Cooking Instructions

Substitute chicken, shrimps or beef for the pork, if desired. Make the sauce up to 3 days ahead of time, but grill the sates at the last minute. Soak about 18 bamboo sewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pure. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2- inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colorful selection of fresh fruit and berries, is the perfect finish to a midsummer Thai dinner.
 
 
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