Ingredients
750 g/1 1/2 lb rump steak, pork filletor chicken fillets1 stem lemon grass or 3 strips lemon zest4 shallots, chopped1 teaspoon chopped garlic2 teaspoons finely grated ginger3 teaspoons ground coriander2 teaspoons ground cumin1 teaspoon ground fennel1 teaspoon ground turmeric2 teaspoons brown sugar11/2 teaspoons salt2 tablespoons light soy sauce2 tablespoons tamarind liquidor 1 tablespoon bottled tamarind purée2 tablespoons peanut oil
Directions
Cut meat into small squares and put aside. Slice tender white portion of lemon grass finely across, combine with shallots, garlic and ginger and pound using a mortar and pestle. Transfer to a bowl and mix in the remaining ingredients. Pour over the meat, mixing well. Cover and leave aside for at least 2 hours, overnight if possible. Thread 6 or 7 pieces on each soaked bamboo skewer, leaving half the skewer free. Grill over coals or under a preheated griller until brown and serve immediately with peanut sauce and steamed rice.
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