Balinese Chicken Satay
Ingredients
Directions
Whether served as an elegant entree, appetiser or footy snack, this tasty, spicy satay ticks all the boxes. Perfect with a glass of St Huberts Yarra Valley Chardonnay and a cool cucumber salad.
Marinade
Step 1
Combine all the marinade ingredients together in a food processor, adding a little water if necessary, until it forms a paste. Simmer in a heavy pan over a low heat for 6 to 8 minutes until the paste has thickened slightly. Remove from the heat and allow to cool.
Step 2
Add the marinade to a large bowl with the chicken pieces and mix to thoroughly coat the chicken. Cover and refrigerate for at least 1 hour, but ideally overnight.
Peanut Sauce
Step 1
While the chicken is marinating, make the peanut sauce.
Step 2
Roast the peanuts at 180C for 6-8 minutes until golden brown. Keep an eye on them, as they can change colour very quickly. Allow to cool, then chop finely and set aside.
Step 3
Heat the oil in a small pan over a medium-high heat. Add the shallots, garlic, ginger and chilli. Cook until soft, stirring, for about 3 minutes. Add the peanut butter, coconut milk, kecap manis, soy sauce and lime leaves. Season to taste with salt. Reduce the heat and simmer gently for about 10 minutes, stirring now and then. Add the lime juice, water and half of the reserved chopped, roasted peanuts. Simmer gently for a further 3 to 5 minutes until slightly reduced. Remove the lime leaves. Transfer to a bowl and sprinkle with the remaining chopped, roasted peanuts.
Chicken
Step 1
Preheat a barbecue or grill plate to a high heat. Remove the chicken pieces from the marinade and thread evenly across 8 skewers (or onto individual cocktail skewers). Cook for 3 to 5 minutes on each side until cooked through, turning every minute and basting with the remaining marinade.
Step 2
Serve the chicken skewers hot from the grill with a dipping bowl of peanut sauce. Perfect with a glass of St Huberts Yarra Valley Chardonnay and a cool cucumber salad.