8 each chicken breast fillets
2 tablespoon light soy sauce
2 teaspoon lime juice
2 teaspoon sesame oil
100 gm peanuts - roasted, unsalted
3 each spring onions - chopped
2 each garlic cloves
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon honey
2 teaspoon light soy sauce
1 cup water
1. Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion.
2. To make Peanut Sauce: Combine peanuts in a food processor with spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water. Blend until smooth. Pour into a pan, stir over medium heat for 3 minutes or until sauce is reduced and thickened.
3. Cook chicken satays under preheated grill for 3 minutes on each side, or until just cooked. During cooking, brush satays with combined soy sauce, lime juice and sesame oil.
4. Serve immediately with hot Peanut Sauce.
NOTE: Peanut Sauce may be made up a day in advance and stored in the refrigerator. Reheat over low heat.
HINT: If using wooden skewers, soak them in water for at least 10 minutes before using to prevent the skewers burning during cooking.
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