Bresc BV

Lamb skewers with sambal-ketjap sauce

Ingredients

4

For the skewers

  • 500 g lamb rump
  • 10 g Bresc Shallot chopped
  • 20 g Bresc Korma
  • 10 g Bresc WOKchilli
  • 10 g Bresc Lemongrass puree
  • 20 g soy sauce
  • satay skewers
  • handful peanuts
  • 20 g grated coconut
  • 20 g deep-fried onions
  • atjar (Indonesian sweet-and-sour pickles)
  • extra sambal badjak (spicy Indonesian condiment)
  • prawn crackers

For the sauce

  • 12 g sugar
  • 0.5 dl Indonesian soy sauce, medja flavour
  • 25 g honey
  • 6 g sesame oil
  • 10 g Bresc Beemster garlic puree
  • 10 g Bresc Ginger puree
  • 10 g Bresc Lemongrass puree
  • 1 l sambal badjak (spicy Indonesian condiment)

Preparation method

Puree the korma, shallot, soy sauce, chilli and lemongrass to a paste in the kitchen machine. Cut the meat in to pieces, rub the paste into it and leave it marinate for at least one hour. Place the satay skewers in water. For the sauce, reduce all the ingredients until it reaches the appropriate thickness for a sauce. Chop the peanuts, roast them in a dry pan and sprinkle the grated coconut on it. Season with salt. Light the barbecue. Slide the meat onto the skewers and grill it on all side on the barbecue, brushing it regularly with the sauce. Serve with the atjar, sauce, peanuts, onions and extra sambal and prawn crackers to taste.

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