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Chicken satay skewers

Name: Chicken satay skewers
Prep time: 205 min
Cook time: 20 min
Total time: 225 min
Yield: 6
Cuisine: /asian recipes
Ingredients: 1 lemongrass stem, trimmed, outer layers removed, chopped; 2 teaspoons ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 1 tablespoon finely grated palm sugar; 2 tablespoons peanut oil, plus extra for basting; 600g chicken breast, cut into 2cm cubes; Cucumber wedges, to serve; 150g roasted unsalted peanuts; 2 tablespoons peanut oil; 2 eschalots, finely chopped; 2 garlic cloves, crushed; 2 teaspoons chilli paste of sambal oelek (Indonesian chilli paste); 2 teaspoons finely grated palm sugar or raw sugar, plus extra to taste; 2 tablespoons tamarind concentrate; 2 teaspoons shrimp paste or 4 anchovy fillets in oil, drained; 270ml can coconut milk

1 rating

3h 25m

20m

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A popular street food in South-East Asia, marinated skewers can be a snack or meal with rice, cucumber and the essential peanut sauce.

1 lemongrass stem, trimmed, outer layers removed, chopped
2 teaspoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 tablespoon finely grated palm sugar
2 tablespoons peanut oil, plus extra for basting
600g chicken breast, cut into 2cm cubes
Cucumber wedges, to serve

Peanut sauce

150g roasted unsalted peanuts
2 tablespoons peanut oil
2 eschalots, finely chopped
2 garlic cloves, crushed
2 teaspoons chilli paste of sambal oelek (Indonesian chilli paste)
2 teaspoons finely grated palm sugar or raw sugar, plus extra to taste
2 tablespoons tamarind concentrate
2 teaspoons shrimp paste or 4 anchovy fillets in oil, drained
270ml can coconut milk

Method

1.

Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Place chicken in a glass or ceramic dish, rub with paste, cover and refrigerate for 3 hours or overnight.
2.

Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes.
3.

Thread 5 chicken pieces onto each one.
4.

Heat a barbecue or large chargrill on medium-high heat and cook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until the chicken is cooked and slightly charred.
5.

For the peanut sauce, finely grind peanuts in a food processor. Heat oil in a deep frypan over medium-low heat. Add eschalots and garlic and cook for 3-4 minutes until onion is soft. Stir in peanuts, chilli and shrimp pastes, sugar, tamarind, lime, coconut milk and 1 cup (250ml) water until well combined. Increase the heat to high and bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until thickened. Adjust salt and sugar to taste.
6.

Serve skewers with sauce and cucumber.