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Turkey Saté with Spicy Peanut Sauce

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

Turkey Saté with Spicy Peanut Sauce Recipe

  • Quick Glance
  • 35 M
  • 1 H
  • Serves 6

Ingredients

  • For the marinade
  • 1/3 cup fish sauce
  • 3/4 cup dry white wine
  • 1 tablespoon minced lemon zest
  • 3 1/2 tablespoons minced garlic
  • 1 3/4 pounds turkey cutlets, trimmed of any fat or gristle
  • 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
  • For serving the turkey saté
  • 2 to 3 heads Boston lettuce, stems trimmed, leaves separated, rinsed, and drained
  • 3 (about 2 cups) carrots, peeled, ends trimmed, and finely grated
  • 3 tablespoons chopped fresh cilantro leaves (optional)

Directions

  • Make the turkey cutlets
  • 1. Combine the fish sauce, white wine, lemon zest and garlic in a bowl. Place the turkey cutlets into the marinade and toss lightly to coat, cover and let sit 30 minutes or longer in the refrigerator.
  • Make the saté sauce
  • 2. In a blender, or a food processor fitted with a steel blade, purée the peanut butter, coconut milk, fish sauce, ginger, brown sugar, soy sauce and chile flakes until smooth. Pour into a serving container and set aside.
  • 3. 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 cutlets 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.
  • To serve the turkey saté
  • 4. 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. Arrange several pieces of meat on each lettuce leaf and sprinkle with shredded carrots and chopped cilantro, if using and spoon some of the saté sauce on top of each portion.
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