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Malaysian Chicken Satay with Peanut Sauce

Alternative Proteins: King prawn or King oyster mushroom
Course: Starter
Cuisine: Malyasian
Servings: 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 Water
  • 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 Water, 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.