Start by frying the shallot golden in the oil, add garlic, fry briefly and pass through a sieve. Save the oil for another use (beef). Mortar or grind onion and garlic with chilli and peanuts, and add soy sauce and lime juice.
Put the skewers in a bowl of water with a weight on them for at least 30 minutes, so they don't burn as quickly. You can also use stainless steel skewers.
Start by mixing the sweet soy oil with garlic, ginger, turmeric, cumin, cayenne pepper and fish sauce to make a marinade. Marinate the meat in the marinade for 6 hours, drain it and thread the meat onto bamboo skewers. Fire up the Shichirin to the right temperature of 250 ºC, sear the meat all over and cook to the desired cuisson (core 50 ºC for rosé, which is quite possible with diamond meat). Serve with the sweet soy.