| Peanut Chili Sauce:
3/4 cup creamy peanut butter
3/4 cup chicken broth
3/4 cup Kikkoman Thai Style Chili Sauce
1/3 cup Kikkoman Soy Sauce
3 tablespoons Asian sesame oil
3 tablespoons cilantro, chopped Shark and Garnish:
24 shark steaks, 8 ounces each
salt and black pepper, as needed
24 cups thin Chinese egg noodles, cooked
1/2 cup Asian sesame oil
cilantro sprigs, as needed | To make Peanut Chili Sauce: In saucepan over medium heat, combine all ingredients. Heat, whisking occasionally, about 2 minutes or until peanut butter is melted and ingredients are blended. Cool to room temperature. (Yield: 3 cups) For each serving, to order: Season 1 shark steak with salt and pepper. Over gas or charcoal fire, grill shark about 3 minutes on each side, turning to form crosshatch of grill marks. Toss 1 cup noodles with 1 teaspoon sesame oil; arrange in mound above center of plate. Break shark into bite-sized chunks and arrange next to noodles; spoon 2 tablespoons Peanut Chili Sauce over shark. Garnish with cilantro sprigs. | 
