Indonesian chicken satay

Indonesian chicken satay

Total: 1 hr | Active: 1 hr
lactose-free
Nutritional value / piece: 106 kcal
, Fat: 4 g
, Carbohydrate: 6 g
, Protein: 8 g

Ingredients

15 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spiced paste

1 onion
20 g ginger
1 red chilli
1 stick lemongrass
2 garlic cloves
½ tsp turmeric
¼ tsp coriander seeds
¼ pepper
1 tsp cane sugar
2 tsp fish sauce
1 pinch ground cloves
1 pinch nutmeg

Meat mixture

1 lime
600 g mince (chicken)
40 g coconut flakes
1 tbsp fried onions
¾ tsp salt

Chicken skewers

15 wooden skewers

To fry

oil for frying
4 tbsp sweet chilli sauce
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How it's done

Spiced paste

Roughly chop the onion and ginger. Deseed the chilli, remove the core from the lemongrass, roughly chop both, place in a blending cup along with the garlic and all the other ingredients up to and including the nutmeg.

Blend all of the ingredients to a paste, transfer to a bowl.

Meat mixture

Rinse the lime in hot water, pat dry, grate half of the zest and squeeze out half of the juice. Add to the spiced paste along with the meat and all the other ingredients up to and including the salt, knead thoroughly until the ingredients have combined to form a compact mass.

Chicken skewers

Divide the mixture into 15 portions and press around the skewers with wet hands.

To fry

Heat the oil in a non-stick frying pan. Fry the skewers in batches over a medium heat for approx. 15 mins. all over, remove from the pan and serve with the sweet chilli sauce.

Good to know
Tip: Serve with the lime wedges, squeeze over the satay skewers.

How-tos

Cutting onions

Cutting onions

Cutting lemongrass

Cutting lemongrass

Peeling ginger

Peeling ginger

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