Satay with peanut sauce and jasminris recipe

Ingredients

• Pepper
• Salt
• 0.5 Lemon juice thereof
• 0.5 stem Lemon grass
• 0.5 clove Garlic
• 0.5 Onion
• 0.5 tbsp Oil
• 0.5 dl Peanutbutter
• 1.5 tsp Sugar
• 1-1.5 Fresh red chilli
• 150 g Desiccated coconut
• 2 Ham schnitzler of topside ca. 300 g 1 – 1 ½ cm thick
• 3 dl Jasminris cooked in 6 dl. lightly salted water for 10 minutes
• 3 dl Boiling water
• 6 Small træspyd