Turkey Saté with Spicy Peanut Sauce

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by Nina Simonds
from Spices of Life
(Knopf, 2005)
Serves 6

Although saté (or satay) originated in Indonesia, it has become exceedingly popular all over the world. I like to use turkey as well as pork and chicken. It’s a great light meal for lunch or dinner. Leftovers can be tossed into main-dish salads.—Nina Simonds

convert Ingredients
1 3/4 pounds turkey cutlets, trimmed of any fat or gristle

For the marinade (mix together)
1/3 cup fish sauce
3/4 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 (about 2 cups) carrots, peeled, ends trimmed, and finely grated

For the saté 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 dried chile flakes
2 tablespoons virgin olive oil
3 tablespoons chopped fresh cilantro leaves (optional)

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Directions
1. Put the turkey cutlets in a bowl, add the marinade, toss lightly to coat, and let sit 30 minutes or longer in the refrigerator.

2. 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.

3. In a blender, or a food processor fitted with a steel blade, purée the saté sauce ingredients until smooth. Pour into a serving container and set aside.

4. 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. Grill or broil the turkey slices about 4 to 6 minutes per side, depending on the thickness. Remove from the heat, let cool slightly, and cut on the diagonal into thin slices. Arrange several pieces of meat on each lettuce leaf and sprinkle with shredded carrots and chopped cilantro, if using.

5. To serve, spoon some of the saté sauce on top of each portion.

Recipe © 2005 by Nina Simonds. All rights reserved.