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–+ servings
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Malaysian Chicken Satay with Peanut Sauce

Alternative Proteins: King prawn or King oyster mushroom
Course: Starter
Cuisine: Malyasian
Serves: 2 People

Ingredients

For the Skewers

  • 330 g Chicken thighs skinless and boneless 300 g Chicken thighs skinless and boneless, cut into bite-sized pieces, 300 g King prawn or 300 g King oyster mushroom, cut into bite-sized pieces
  • 1 tbsp Vegetable oil for basting
  • 4 Bamboo skewers soaked in water
  • ½ Cucumber cut into bit size pieces to garnish
  • ½ White onion cut into wedges to garnish

For the Marinade

  • 1 Lemongrass stick
  • 1 clove Garlic
  • 2 Banana Shallot small
  • 2 tsp Ground Turmeric
  • 1 tsp Ground coriander
  • 1 tsp Chilli powder
  • 1 tsp Sea salt
  • 15 g Granulated sugar
  • 2 tbsp Vegetable oil

For the Spice Paste

  • 8 Dried red chilli deseeded and soaked in warm water
  • 3 clove Garlic
  • 1 Lemongrass stick
  • 4 Banana Shallot small
  • 10 g Galangal sliced

For the Peanut Sauce

  • 100 g Blanched Peanuts roasted and then crushed
  • 1 tbsp Tamarind paste
  • 4 tbsp Vegetable oil
  • 250 ml Coconut Milk
  • ½ tsp Sea salt
  • 25 g Granulated sugar
  • 1 tsp Ground coriander
  • 1 tbsp Sweet soy sauce (Kecap manis)

Method

  • Soak the bamboo skewers in water before starting.

For the Marinade

  • Place the Lemongrass, Garlic, Banana shallot, Ground turmeric, Ground coriander, Chilli powder, Sea salt, Granulated sugar and Vegetable oil in a food processor. Blend to a smooth marinade, adding a splash of water if required.
  • Combine the chicken with the marinade and mix well. Marinate in the fridge, ideally overnight.

For the Spice Paste

  • place the Dried red chilli, Garlic, Lemongrass, Banana shallot and Galangal in a food processor or pound in a mortar and pestle to form a paste, adding a splash of water if required.
  • Heat the vegetable oil in a saucepan over medium heat and add the spice paste. Cook until aromatic.
  • Add the crushed Peanuts and cook for 1 minute to roast.
  • Stir in the Coconut Milk, Tamarind paste, Sea salt, Granulated sugar, Ground coriander and Sweet soy sauce.Simmer for 5–10 minutes until thickened. The oil should begin to separate from the sauce.
  • Thread the chicken onto the soaked skewers.
  • Cook the satay skewers, turning regularly and basting with Vegetable oil until cooked through.
  • Baste lightly with vegetable oil while cooking.
  • Serve hot with peanut sauce, cucumber and onion.