1 lb | 450g fillet steak
1 tomato
1 cucumber
1 egg white
2 tbsp peanut butter
1 tsp lemon juice
½ cup coconut juice
½ tsp prawn paste (balichão)
4 shallots
1 clove garlic
½ tsp brown sugar
½ tsp dark soy
1 tsp light soy
1 tsp salt
1 tbsp curry powder
4 tbsp water
1 chilli

Slice beef 1/8″ thick, pound a bit. Add white of egg and let stand a little while after mixing thoroughly.

Mix peanut butter thoroughly with oil.

Chop finely together the shallots, garlic, chilli and add this to the peanut butter mixture.

Add lemon juice, soy, curry powder, salt and brown sugar. Reserve some of this mixture for a dip; mix the remainder thoroughly with steak and let stand for a while.

Skewer fillet pieces onto satay sticks. Brush with oil and grill over open fire.

Add coconut juice and additional brown sugar and salt to taste to the mixture that had been reserved as a dip.

Serve with tomato and cucumber