15 Beef Meatballs
1kg of Squid, about 6 or 7 Squids
5 Bamboo Skewers
For the sauce:
50 g Chili Sauce
50 g Sweet Soy Sauce
30 g Tomato Sauce
20 g Margarine
10 g Sugar
2 g Salt
10 g Chopped Garlic
300 g Onions
50 ml Water
Clean the squid then cut it into rings measuring 3cm in thickness.
Take each squid ring and place 1 meatball into the ring. Repeat this step until all the meatballs have been used up.
Skewer 3 squid rings for each bamboo skewer.
In a pan on medium heat, sauté the garlic and onions until fragrant and the onions have softened.
To the pan add water, chili sauce, sweet soy sauce, tomato sauce, margarine, sugar and salt.
Mix well to combine, and bring to a boil. Then remove from heat and set aside.
The Satay is now ready to be served! You may brush on more sauce before serving.