1
tablespoon minced fresh lemongrass (from bottom 6 inches of stalk) or 1
tablespoon grated lemon rind
3 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1 tablespoon soy sauce
1 garlic clove, minced
1 tablespoon grated ginger
3/4 pound emu fillet, trimmed, cut into 3-inch – long, 1/2 inch wide, 1/4 -
inch thick slices
12 (8) – inch bamboo skewers, soaked in water 30 minutes
Mix
lemongrass (or lemon rind), lime juice, sugar, soy sauce and garlic in large
bowl. Add emu; toss to coat with marinade. Let stand 20-30 minutes (no longer
please)
Preheat
grill or broiler. Thread 3 emu strips (1 strip for demos) on each skewer. Grill
until cooked through, about 2-3 minutes per side. Pour sauce into bowl; set in
center of platter. Sprinkle with green onion. Surround with emu skewers and
serve.
Peanut
Dipping Sauce
1/3 cup
chunky peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water
(or less is thicker sauce is desired)
In a blender
blend together ingredients, adding salt and pepper to taste until the mixture
is smooth and transfer sauce to a bowl.
Sauce may be made 2 days in advance and kept covered and chilled.
