A mouthwatering, flavoursome dish to delight the senses.
Trim fat from camel porterhouse and carefully slice 2 – 4 mm thin slices and about 8 – 10 cm long.
Thread each slice onto a skewer and season with salt, white pepper and lemon myrtle.
Set aside until ready to cook.
In a pan over moderate heat add some peanut oil and when hot add the onion and cook until translucent.
Add the garlic, chili and the ginger and cook for about 5 minutes stirring occasionally.
Add coconut milk, beer and peanut butter and stir or whisk until well combined then add the soy and the sugar and stir then the lemon juice and finely the coriander.
Spoon off any oil that rises to the top and if need be you can add a little water to thin the sauce out.
Combine Bok Choy, both of the julienned radishes, mint and half or so of the grapefruit segments into a large bowl and mix thoroughly.
Add 4 – 6 tbls of the dressing and mix again.
Put the slaw in a serving plate and garnish some more of the grapefruit and the cashews.
For the dressing:
Combine all ingredients in a bowl and give them a good mix. Taste for seasoning and adjust as needed.
Cook the Camel skewers on a hot grill until cooked – just a couple of minutes each side.
Arrange the cooked skewers around the slaw and drizzle with the satay sauce.
Serve some of the satay sauce on the side for extra dipping.
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