SPICY CHICKEN SATAY SKEW­ERS

Sunday Territorian - - FRONTIER -

800g chicken thighs, sliced 3cm thick; peanut oil, for brush­ing; 6 baby cu­cum­bers (cukes), chopped; 6 radishes, thinly sliced; 1 cup mint leaves; 1 ta­ble­spoon lime juice; sea salt and cracked black pep­per; satay sauce; ¼ cup (60ml) peanut oil; 2 long red chill­ies, chopped; 2 cloves gar­lic, chopped; 2 cups (280g) roasted un­salted peanuts; 1 tea­spoon ground cumin; ½ tea­spoon ground turmeric; ¼ cup (60ml) ke­cap ma­nis (sweet soy sauce); 2 ta­ble­spoons fish sauce; ½ cup (125ml) co­conut milk; ½ cup (125ml) boil­ing wa­ter

Step 1 To make the satay sauce, place the oil, chilli, gar­lic, peanuts, cumin, turmeric, ke­cap ma­nis, fish sauce, co­conut milk and wa­ter in a food pro­ces­sor and process un­til well com­bined. Set aside half the mix­ture.

Step 2 Place the re­main­ing satay mix­ture in a large bowl, add the chicken and toss to com­bine. Re­frig­er­ate for 1 hour to mar­i­nate.

Step 3 Pre­heat a char-grill pan or bar­be­cue over medium heat. Thread the chicken onto skew­ers, brush with oil and cook, in batches, turn­ing oc­ca­sion­ally, for 6–8 min­utes or un­til cooked through.

Step 4 Place the re­served satay mix­ture in a medium saucepan over medium heat and bring to the boil. Cook for 2 min­utes or un­til hot and re­duced slightly. Place the cu­cum­ber, radish, mint and lime juice in a large bowl and toss to com­bine. Serve the skew­ers with the cu­cum­ber salad and re­main­ing satay sauce. Serves 4.

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