Snake Satay with Peanut Dipping Sauce

Ingredients

• 300 g Snake meat, cut into 1‑inch cubes
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 1 tablespoon Brown sugar
• 2 cloves Garlic, minced
• ½ teaspoon Ground coriander
• 6 Wooden skewers, soaked
• ¼ cup Peanut butter (smooth)
• 2 tablespoons Coconut milk
• 1 teaspoon Sriracha
• 1 teaspoon Fish sauce
• 1 tablespoon Crushed peanuts for garnish(optional)

Instructions

1. 1

   In a bowl, combine soy sauce, lime juice, brown sugar, minced garlic, and ground coriander; stir until sugar dissolves.

2. 2

   Add the snake meat cubes to the marinade, toss to coat, and let sit for 10 minutes while you prepare the skewers.

3. 3

   Thread the marinated snake pieces onto the soaked wooden skewers, spacing them evenly.

4. 4

   Preheat a grill or grill pan over medium‑high heat; lightly oil the surface.

5. 5

   Grill the skewers for about 3‑4 minutes per side, until the meat is opaque and lightly charred, total cook time ~10 minutes.

6. 6

   While the snake cooks, whisk together peanut butter, coconut milk, sriracha, and fish sauce in a small saucepan; heat gently for 2‑3 minutes until smooth and warmed.

7. 7

   Remove the skewers from the grill, drizzle with the peanut sauce, and sprinkle crushed peanuts on top if using.