Party Of Many Skewers* Recipe

Make teriyaki marinade

In a bowl whisk together 1/2 cup soy sauce, 2 tablespoons mirin, 2 tablespoons brown sugar, 1 teaspoon grated ginger, 1 teaspoon minced garlic and 1 teaspoon sesame oil until sugar dissolves.

Marinate beef

Place the 1 lb beef cubes in a shallow dish or zip-top bag. Pour half of the marinade over the beef (reserve the other half for basting/sauce). Toss to coat, cover and refrigerate for at least 30 minutes or up to 2 hours.

Finish sauce

Pour the reserved marinade into a small saucepan. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry and stir into the sauce. Bring to a gentle simmer over medium heat, stirring, until glossy and slightly thickened (about 2–3 minutes). Turn off heat and keep warm.

Skewer and cook

Thread marinated beef onto small skewers (3–4 pieces per skewer). Heat a grill pan or grill over medium-high and brush with 1 teaspoon vegetable oil. Grill skewers 2–3 minutes per side for medium-rare to medium, brushing with the warmed teriyaki sauce during the last minute of cooking. Remove to a platter.

Garnish

Sprinkle with sliced green onions and toasted sesame seeds, if using. Serve immediately with extra teriyaki sauce on the side.

Prep shrimp

Pat 1 lb shrimp dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. If shrimp are very large, butterfly slightly so they sit flat on the skewer.

Set up breading station

Place 1/2 cup flour in a shallow bowl, beat 2 eggs in a second bowl, and combine 3/4 cup panko with 1/2 cup shredded coconut in a third bowl.

Coat shrimp

Working in batches, dredge each shrimp in flour, shake off excess, dip into beaten eggs, then press into the panko-coconut mixture to coat well.

Skewer and fry

Thread 3–4 coated shrimp per skewer. In a large skillet, heat 1/2 cup coconut oil (or neutral oil) over medium-high until shimmering (about 350°F if using a thermometer). Fry skewers 1–2 minutes per side until golden brown and shrimp are opaque, turning carefully. Drain on paper towels.

Serve

Transfer to a serving platter with lime wedges. These are best served hot and crisp.

Marinate chicken

In a bowl combine 1/4 cup coconut milk, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1 teaspoon minced garlic, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric (optional) and 1 teaspoon vegetable oil. Add the 1 lb sliced chicken strips, toss to coat, cover and refrigerate for at least 30 minutes (up to 2 hours).

Make peanut dipping sauce

In a small saucepan combine 1/2 cup peanut butter, 1/4 cup coconut milk, 1 teaspoon soy sauce, 1 tablespoon lime juice and 1 teaspoon brown sugar. Warm over low heat, whisking until smooth. If sauce is too thick, add 1 teaspoon water at a time to reach desired consistency. Transfer to a bowl and sprinkle with crushed peanuts if desired.

Skewer and cook

Thread marinated chicken onto skewers (3–4 strips per skewer). Grill or broil over medium-high heat 3–4 minutes per side until cooked through and lightly charred at edges. Let rest 2 minutes.

Serve

Arrange chicken satay on a platter with the warm peanut dipping sauce.

Blend sauce

In a blender or food processor combine 1 cup chopped ripe mango, 1 garlic clove, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon lime juice, 1/4 teaspoon red chili flakes (optional) and 1/4 teaspoon salt. Purée until smooth. Add up to 2 tablespoons water to reach desired pouring/dipping consistency.

Adjust and serve

Taste and adjust seasoning — add more lime for brightness, honey for sweetness, or chili flakes for heat. Transfer to a serving bowl and serve alongside the skewers (especially good with coconut shrimp and teriyaki beef).