Chicken satay
This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce
Peanut sauce
Makes 1 jar
Easy
Prep:
Cook:
plus soaking
Make a peanut sauce to serve with our barbecued chicken skewers. Store in a sterilised jar or airtight container and it will keep chilled for up to two weeks
Skip to ingredients
- 150g dry roasted peanuts
- 50ml vegetable oil
- 1 tbsp tamarind concentrate or paste
- 3 tbsp gula melaka palm sugaror use dark brown soft sugar
- 1 tsp ground coriander
- 1 tbsp kecap manis(sweet soy sauce)
For the spice paste
- 8 dried red chilliessoaked in warm water for 20 mins, then drained, deseeded and roughly chopped
- 3 garlic clovesroughly chopped
- 4 shallotspeeled and roughly chopped
- 1 lemongrass stalktrimmed and roughly chopped
- 1.5cm piece of galangalpeeled and roughly chopped
Nutrition: Per serving (12)
- kcal160
- fat11g
- saturates2g
- carbs9g
- sugars6g
- fibre3g
- protein5g
- salt0.35g
Method
step 1
Blitz the peanuts in a food processor until finely chopped but retaining a bit of texture. Remove to a bowl and clean out the food processor.
step 2
Put all of the ingredients for the spice paste in the food processor and blitz until smooth. If needed, add a few tablespoons of water to help it blend together.
step 3
Heat the vegetable oil in a non-stick saucepan over a medium heat and fry the spice paste until fragrant. Add the ground peanuts, tamarind, sugar, 1 tsp salt, the ground coriander and kecap manis along with 200ml water. Stir to combine, then taste for seasoning. Cook over a medium-low heat for 15 mins, stirring continuously until the oil has separated from the sauce. Remove from the heat and leave to cool completely, then decant into a sterilised jar or airtight container. Will keep chilled for up to two weeks.
