Chicken Satay with Peanut Sauce

                                  (Liz Kidd )



                  Yield: 40


Quantity Ingredients


                  32                      Chicken Thighs, cut into long thin


                  7 tbsp                   coriander

                  9                       cloves of garlic, crushed

                  7 pieces                  lemon grass, shredded

                  3 tsp                    turmeric

                  5 tsp                    sugar

                  3 ½ tsp                   salt

                  14 tbsp                   shoyu

                  7 tbsp                   sesame oil

                  Juice of                   1 Kona rangpur lime


            Peanut Sauce:

                  1&1/2                   bag peanuts, fried/grilled and

                                          Blended coarsely

                  2 &1/2 tbsp               vegetable oil

                  4                        shallots finely chooped

                  7 tbsp                   shrimp paste

                  2 tbsp                   tararind sauce

                  3 cups                   coconut milk

                  7 tbsp                   honey




1) Prepare Mari nation. Add ground fennel and coriander to garlic, shoyu, sugar, salt, turmeric, lemon grass, and sesame oil and lemon juice in wok. Heat up; slowly stir over the fire till it boils. Allow the mixture to cool, spread it over the chicken and leave in fridge overnight.

2) Thread each chicken strip onto skewers. Arrange on flat plate.

3) Prepare the peanut sauce. Fry onion, garlic, and chilies in a wok. Add shrimp paste, coconut milk, and honey. 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 and water.