29 Apr Malaysian chicken satay skewers with peanut sauce – Mandy Yin, Sambal Shiok
6-10 (20 skewers)
Prep 50 minutes
Marinade 4 hours or overnight
1 kg boneless chicken thighs, skinless and cut into bite-sized pieces
Red onion, diced to serve
Cucumber, diced to serve
Satay spice mix
1 lemongrass stalk, white bottom half only, hard outer leaves removed, finely chopped
1 large onion, peeled and roughly chopped
5 garlic cloves, peeled
1 tsp ground coriander
1 tsp chilli powder
1 tsp ground turmeric
1/2 tsp fennel seeds
1/2 tsp ground cumin
1 tbsp salt
100 g palm sugar or dark brown sugar
180 g dry-roasted peanuts, lightly salted, ground to a fine crumb using a food processor
200 g coconut milk
60 g palm sugar or dark brown sugar
2.5 tbsp tamarind paste
3 tbsp satay spice mix (see above)
1 pinch chilli powder
150 ml water
1/2 tsp salt
Satay spice mix
Blend all ingredients together in a food processor until it becomes a smooth, fine paste.
Set 3 tbsp of the spice mix aside for making the peanut sauce.
In a large container, place the chicken and the rest of the spice paste and leave to marinate at least 4 h, or preferably overnight in the fridge.
In a medium-sized saucepan over medium heat, add all the ingredients, including the reserved 3 tbsp of spice paste. Bring to boil, stirring every now and then to prevent it sticking to the bottom.
Reduce the heat to low and simmer for 5 mins until the sauce thickens. Set aside.
Soak the skewers in water for 10 mins to prevent them burning. Take the marinated chicken out of the fridge and skewer 6 pieces per skewer.
Cook them on the barbecue, a flat-top griddle plate or a grill preheated to high. Turn the skewers frequently to char each side for around 5 mins, until the chicken is cooked through.
Serve with the peanut sauce and freshly cut cucumber and red onion.