Barbecued ginger lamb satays with Thai dipping sauce
Ingredients
700g lamb steak, cut into strips
1 tbsp finely chopped ginger
2 cloves garlic, crushed
1 tbsp brown or palm sugar
1 tbsp fish sauce
3 tsp sesame oil
For the dipping sauce:
2 tbsp lime juice
2 tbsp sweet chilli sauce
2 tbsp chopped coriander
1 red chilli seeded and finely chopped
1 tbsp toasted sesame seeds (optional)
steamed jasmine rice to serve
Recipe courtesy of Meat and Livestock Australia