Indonesian chicken satay

Aperitif fingerfood
Total: 1 hr | Active: 1 hr
lactose-free

Here in Switzerland, this Southeast Asian dish of skewered meat is sometimes also referred to as "satay" on the menus of Indian restaurants. The dish comprises well-seasoned pieces of meat – usually chicken – which is skewered and then either grilled or fried. The traditional Balinese version uses a type of meatball instead of whole pieces of meat. These are traditionally made from a mix of chicken mince, coconut flakes, soy sauce, lemon juice and spices, and then threaded onto skewers. The skewered meat is often served with soy sauce, peanut sauce and hot spices.

Recommended by:
Florian from FOOBY-Team

Ingredients

for 15 pieces

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

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.

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