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
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.
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.