Mixed Satay Sticks

Serves 4

* 12 large raw prawns

* 350 g/12 oz beef rump steak

* 1 tbsp lemon juice

* 1 garlic clove, peeled and crushed pinch salt

* 2 tsp soft dark brown sugar

* 1 tsp ground cummin

* 1 tsp ground coriander

* 1/4 tsp ground turmeric

* 1 tbsp groundnut oil

* fresh coriander leaves, to garnish

For the spicy peanut sauce:

* 1 shallot, peeled and very finely chooped

* 1 tsp demerara sugar

* 50 g/2 oz creamed coconut, chopped

* pinch chilli powder

* 1 tbsp dark soy sauce

* 125 g/4 oz crunchy peanut butter

Preheat the grill on high just before required. Soak eight bamboo skewers

in col water for at least 30 minutes. Peel the prawns, leaving the tails on.

using a sharp knife, remove the black vein along he black of the prawns.

Cut the beef into 1 cm/1/2 inch wide strips. Place the prawns and the beef in

separate bowls and sprinkle each with 1/2 tbsp of the lemon juice.

Mix together the garlic, a pinch of salt, sugar , cummin coriander,

turmeric and groundnut oil to make a pate. Lightly brush over the

prawns and beef. Cover and place in the refrigerator  to marinate for

at least 30 minutes, but for longer is possible.

Meanwhile, make the sauce. Pour 125 ml/4 oz of water into small

saucepan, add the shallot and sugar and heat gently until  the sugar has

dissolve. Stir in the creamed coconut and chilli powder. When melted,

remove from heat and stir in the soy sauce and the peanut butter.

leave to cool slightly, then spoon into a serving dish

Thread 3 prawns on to each of four skewers and divide the slice beef

between the remaining skewers. Cook the skewers under the preheat

grill for 4-5 minutes, turning occasionally. The prawns should be opaque

 and pink and the beef browned on the outside, but still pink in the centre.

transfer to warmed individual serving plates, garnish with a few fresh

coriander leaves and serve immediately with the warm peanut sauce.