Title: Pork Satay with Peanut Sauce - Midsummer Thai Dinner
Categories: Pork Appetizer Thai
Yield: 18 Skewers

1	sm	Onion; chopped
		Ginger root(1-inch);chopped
2		Garlic cloves; chopped
		Dried Red Chili; or
		;1 ts Chinese chili sauce
		Lime; grated rind and juice
2	tb	Soy sauce
1	tb	Brown sugar
1	tb	Vegetable oil
12	oz	Pork tenderloin
PEANUT LIME SAUCE
1/4	c	Peanut butter
1/4	c	Soy sauce
1/4	c	Fresh lime juice
1	tb	Rice vinegar
3	tb	Coriander; chopped
1	tb	Brown sugar
1/2	ts	Chinese chili sauce; or
		; 1/4 ts dried chili flakes

Substitute chicken, shrimps or beef for the pork, if desired

Make the sauce up to 3 days ahead of time, but grill the satays at the last minute.

Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur‚e.

Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours.

Grill or broil pork for 2 minutes on each side or until cooked through.

Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients.

Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.

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