Soak 12 shish kebabs in cold water. Bring the grated coconut, cream and 1/4 litre of water to the boil and simmer for about 4 minutes. Peel and finely grate the shallots. Peel garlic and press it through a garlic press. Peel ginger and grate finely. Wash the lime thoroughly, grate the peel and squeeze the juice. Grind coriander and cumin finely in the universal chopper. Drain the grated coconut well, squeeze out a little and collect the coconut milk. Mix coconut milk, garlic, ginger, shallots, lime juice, lime zest, soy sauce, sugar, coriander and cumin. Wash the meat, dab dry, cut into wafer-thin slices (approx. 3 cm wide) and marinate in the spiced coconut milk for approx. 30 minutes. In the meantime, chop peanuts, except for a few for garnishing, chillies and lemongrass in a universal chopper. Remove the meat from the coconut milk and drain well. Puree coconut milk, peanuts, fish sauce, salt and pepper with a blender. Put the pork, beef and chicken on four skewers and grill on the hot grill for 3-4 minutes on each side. Roast the remaining peanuts in a dry pan until golden brown. Bring the peanut sauce to the boil and simmer over a low heat for 3 minutes. Arrange meat skewers on a plate and serve garnished with salad, limes, coriander green and fresh chillies as desired. Or: Heat 3 tablespoons of oil in a pan and fry the meat skewers on both sides for 2-3 minutes
Glass: Krömer Zolnir
Balloon glass: Schott Cristal