(Liz Kidd )
Yield: 40
Quantity Ingredients
Satay:
32 Chicken Thighs, cut into long thin
Strips
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
Preparation:
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.