• Ingredients: 14
  • Serves: 8

Chicken, shrimp and beef sates with peanut sauce with hibiscus or gardenia flowers.


For Saté:

  • Lime slices

For peanut sauce:

  • Hibiscus or gardenia flowers

Pesto Layer

  • Fresh herb sprigs
  • Sourdough bread slices

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat.
  2. Step 2 Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer.
  3. Step 3 Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side.
  4. Step 4 Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers.

    For this step you will need

For peanut sauce:

  1. Step 5 Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel.
  2. Step 6 Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.

    For this step you will need

  3. Step 7 Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel.