Chicken And Prawn Satay

A popular appetizer from the Southeast Asian cuisine that is believed to have originated from Indonesia, the satay is a dish of seasoned, skewered and grilled meat, that is usually served with a sauce. The more authentic version of satay is made using skewers from the midrib of the coconut palm frond. The common version uses bamboo skewers. Satays are usually served with various sauces, the most common is a combination of soy and peanut sauce, that’s popularly called the satay sauce. This Chicken and Prawn Satay is a spicy, savory dish that makes for a great appetizer, no matter which cuisine your meal is from. Served with the classic peanut sauce, this dish is sure to be a lip-smacking delight to the taste buds.

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Chicken And Prawn Satay

This spicy Chicken and Prawn Satay with Peanut Sauce is one of the best appetizer recipes there is.

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Course

Appetizer

Cuisine

Asian

Servings

people MetricUS Imperial

Ingredients

For the marinade

• 1 tsp Corriander seeds
• 1 tsp Cumin seeds
• 1 tsp garlic chopped
• 1 tsp Ginger fresh, grated
• 450 gms chicken breasts skinless, cut into long, thin strips
• 10 Prawns large, raw, head removed
• 2 tbsp Thai fish sauce
• 1 tbsp curry powder
• 8 tbsp coconut milk
• 3 tbsp brown sugar light
• pinch Turmeric powder
• squeeze lime juice
• 8 inch wooden skewers

For the sauce

• 100 gms cashews or peanuts freshly roasted, unsalted
• 3-4 cloves garlic chopped
• 25 gms onion chopped
• 1-2 tbsp red curry paste
• 1 tsp Thai fish sauce
• 8 tbsp coconut milk
• 4-6 tsp lime juice to taste
• 2-3 tsp brown sugar

Course Appetizer Cuisine Asian Servings people MetricUS Imperial Ingredients For the marinade 1 tsp Corriander seeds 1 tsp Cumin seeds 1 tsp garlic chopped 1 tsp Ginger fresh, grated 450 gms chicken breasts skinless, cut into long, thin strips 10 Prawns large, raw, head removed 2 tbsp Thai fish sauce 1 tbsp curry powder 8 tbsp coconut milk 3 tbsp brown sugar light pinch Turmeric powder squeeze lime juice 8 inch wooden skewers For the sauce 100 gms cashews or peanuts freshly roasted, unsalted 3-4 cloves garlic chopped 25 gms onion chopped 1-2 tbsp red curry paste 1 tsp Thai fish sauce 8 tbsp coconut milk 4-6 tsp lime juice to taste 2-3 tsp brown sugar

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Instructions

Making the satay

1. Take the chicken pieces and flatten them using a meat-tenderizing mallet or the side of the blade of a heavy cleaver. Alternatively, you can carefully slice them thinly.
2. In a hot frying pan, gently toast the coriander and cumin seeds, then crush in a pestle and mortar or spice-grinder. Combine the spices with the rest of the ingredients to form a marinade. Split this into two bowls and add the chicken to one and the peeled prawns to the other. Cover both bowls and allow to marinate in the fridge overnight. At the same time, cover the wooden sticks with water and leave to soak overnight to prevent the wood from burning under the grill.
3. When ready to cook, thread the chicken pieces on to the skewers, piercing through the meat once or twice to form a loose gather. Push the prawns on to separate sticks. Don't combine chicken and prawns on the same skewer.
4. The completed sticks are then grilled or cooked on a griddle at a fairly high heat. Turn them regularly and brush liberally with the remaining marinade. Cooking should take between five and ten minutes, depending on the heat of your cooker.

Making the sauce

1. Grind or crush the nuts to a fairly fine powder. Combine them with the remaining ingredients, except the lime juice, to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Lastly, add the lime juice, tasting as you do so to check the balance of flavours is correct. Serve the skewers with the nut sauce to dip into, and plenty of napkins.

Recipe Notes

• Choose a large variety of prawns, they are best for satays.
• Take care when dry-frying the spices that you don't overcook them. You're looking for a lovely golden colour. Don't let them go deep brown or they'll taste burnt. The toasting really brings out their flavour.
• When threading the chicken pieces on to the skewers, fold over the strips so that you get a concertina effect. The cooked result should be fairly tight on the skewer.
• These taste especially good done on a smoky barbecue, but Scottish winters are not known as the best time for cooking al fresco. Luckily, they also make great Christmas party food, and can be cooked just as well on a griddle pan or under the grill.
• Make sure the temperature you grill at is hot and that you don't overcook the meat as it will dry out.