Chicken satay recipe
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Chicken satay recipe
From juicy chicken satay skewers that pack a punch of savory goodness, to a velvety satay sauce, and crispy fritters that offer a satisfying crunch, these recipes will take your dining experience to a whole new level of deliciousness.
Prepare to embark on this exciting flavor adventure, courtesy of our friends at Tampopo, a Far Eastern restaurant and late bar which opens soon in Wimbledon…
CHICKEN SATAY
Ingredients:
- 200 gm chicken breast / thigh
- 2 tbsp oil
Marinade:
- 40g lemongrass
- 10g ginger
- 20g garlic
- 60g shallots
- 1 tbsp palm sugar
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp fennel powder
- 1 tsp sweet or light soya sauce
- 1 tsp salt
- 1 tsp oil
Equipment:
- 5 wooden skewers
- Flat pan with lid (diameter 12”x12”)
- Tong to flip satay around
- Cling wrap to keep marinated chicken
Method:
- Cut chicken into strips
- Chop lemongrass, galangal, garlic and shallots into small pieces
- Place them in a blender or mortar & pestle
- Grind them into a paste
- Add the rest of the marinade ingredients, mix well
- Marinade chicken with the paste
- Best to leave overnight, if not at least an hour
- Skew the marinated chicken with the wooden skewers
- Place oil on hot pan, place satay skewers and ‘grill’ them, about 4 minutes on each side
SATAY SAUCE
Ingredients:
- 2 tbsp chili paste
- 8g galangal
- 20g lemongrass
- 40g shallots
- 10g garlic
- 1 tsp shrimp paste
Equipment:
- • Blender or Mortar & pestle to grind chili paste
• Wok or pan to fry satay sauce
• Bowl to mix water and ground peanuts
• Spatula
Method:
- Chop galangal, lemongrass, ginger, shallots and garlic into small pieces
- Grind them with shrimp paste in a blender or mortar and pestle to a fine paste
- Place them together with chili paste, mix them well
- Grind 1/4 of the roasted peanuts coarsley and the rest to a very fine texture
- Heat oil in a saucepan over medium heat
- Add in the spice paste into the wok and fry until aromatic / until you see small bubbles in between the paste
- Add water, tamarind paste, palm sugar and salt. Stir and bring to a soft boil
- Add ground nuts, both coarse and creamy, stir well for a few minutes and turn off the heat
CORN FRITTERS
Ingredients:
- 50 grams Flour
- 50 ml Water
- Salt (Pinch)
- Turmeric (Pinch)
- 50 grams Sweetcorn (drained weight)
- 20 grams Sliced red onions
- 20 grams Spring onions
- 15 grams Beansprouts
- 15 grams Sliced shallots
- 100ml Vegetable oil
Method:
- Mix flour and water to make a batter
- Add salt and turmeric and mix well
- Add all the vegetables and mix together
- Heat up a small pan with oil until very hot
- Take a rounded teaspoon of the mixture and place in the hot oil
- (Watch out for spitting oil!)
- Heat for 2-3 minutes/until golden brown
- Remove from oil with a slotted spoon and dry in a bowl of kitchen roll.
- Serve with a sauce of your choice!
