Chicken Satay with Peanut Sauce
(Liz Kidd )
32 ChickenThighs, cut into long thin
9 clovesof garlic, crushed
7pieces lemon grass, shredded
3½ tsp salt
7tbsp sesame oil
Juiceof 1 Kona rangpur lime
1&1/2 bagpeanuts, fried/grilled and
2&1/2 tbsp vegetable oil
4 shallots finely chooped
7tbsp shrimp paste
2tbsp tararind sauce
3cups coconut milk
1) Prepare Mari nation. Addground fennel and coriander to garlic, shoyu, sugar, salt, turmeric, lemongrass, and sesame oil and lemon juice in wok. Heat up; slowly stir over thefire till it boils. Allow the mixture to cool, spread it over the chicken andleave in fridge overnight.
2) Thread each chicken striponto skewers. Arrange on flat plate.
3) Prepare the peanut sauce. Fry onion, garlic, and chilies in a wok. Add shrimp paste, coconut milk, andhoney. Simmer briefly. Add the peanuts.
4) Grill or barbeque the satay. Brush the chicken with a piece of lemon grass dipped in a mixture of oil andwater.