CHICKEN SATAY
- 3 long red chillies, seeded
- 4 garlic cloves, peeled
- 3 cm piece ginger, skin on
- 3 candlenuts
- 3 tsp coriander seeds
- 4 kaffir lime leaves, rolled into a bundle, finely shredded
- 2 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp grated palm sugar
- sea salt
- 750 g chicken, cut into bite-sized pieces
- 1 tsp kecap manis
- fried shallots, to garnish
- lime wedges, to serve
HOW TO MAKE
- Dry roast the chilli, garlic cloves, ginger, candlenuts and coriander seeds in a wok until fragrant and a little charred. Transfer to a large mortar with the lime leaves, oils, palm sugar and some salt and pound to a smooth paste, or blitz in a blender.
- Place the chicken, kecap manis and spice paste in a bowl and mix well. Leave to marinate in the refrigerator overnight.
- Soak 15-20 bamboo skewers in water for 1 hour.
- Thread 3 or 4 chunks of chicken onto each skewer. Grill the skewers over a medium heat for 7 minutes, turning and basting them with any excess marinade as they cook. Served scattered with fried shallots and lime wedges on the side.
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