Chicken satay sticks with wasabi mayonnaise

  • Preparation Time30 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyMedium
450g minced chicken
50g flaked coconut
2 tbsp chopped fresh coriander leaves
1 egg
2 tsp brown sugar
1 tsp grated lime zest
1 tsp soy sauce
1 tsp salt
1 tsp pepper
Spice paste, recipe follows
Lime slices, for garnish
Fresh coriander sprigs, for garnish
Red chillis, for garnish
Wasabi mayonnaise, recipe follows

For the spice paste

2 medium red chillies, de-seeded and chopped
2 garlic cloves, minced
2 spring onions, chopped
1 tsp grated fresh ginger
1 roma tomato, peeled and chopped
2 tsp olive oil

For the wasabi mayonnaise

120g mayonnaise
2 tbsp plain yoghurt
2 tsp wasabi paste
2 tsp fresh lime juice
1 tbsp chopped fresh coriander leaves
1) Preheat the broiler.

2) In the bowl of a food processor, place chicken, coconut, chopped coriander, egg, sugar, zest, soy sauce, salt, pepper, and spice paste. Process until well combined and divide into 8 equal portions.

3) Moisten hands with water and shape chicken mixture around top half of 8 wooden skewers that have been soaked in water for 30 minutes. Place skewers on a foil-lined lightly greased broiler pan and broil about 12 minutes, turning occasionally.

4) Arrange skewers on a serving dish and garnish with lime slices, cilantro, and red chiles. Serve hot with Wasabi Mayonnaise for dipping.

For the spice paste: Place all ingredients, except oil, in a food processor and process until coarsely ground.

Heat oil in a medium skillet over medium heat. Add chilli mixture and cook about 2 minutes, stirring. Cool before using.

For the wasabi mayonnaise: Mix all ingredients together in a small bowl. Chill until ready to serve.

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