2019_my hungry valentine_recipe_sambal shiok_mandy yin_malaysian chicken satay skewers and peanut sauce

Malaysian chicken satay skewers with peanut sauce – Mandy Yin, Sambal Shiok

SERVES

6-10 (20 skewers)

TAKES

Prep 50 minutes
Marinade 4 hours or overnight

RECIPE

1 kg boneless chicken thighs, skinless and cut into bite-sized pieces
20 skewers
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

Peanut sauce

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

1

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.

2

Chicken marinade

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.

3

Peanut sauce

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.

4

Chicken skewers

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.