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Indonesian chicken satay
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 106
  • Fat about 4g
  • Carbohydrates about 6g
  • Protein about 8g
This is needed
This is needed for 15 piece
Spiced paste
  • 1 onions
  • 20 g ginger
  • 1 red chilli
  • 1 stick lemongrass
  • 2 garlic clove
  • 0.5 tsp turmeric
  • 0.25 tsp coriander seeds
  • 0.25 pepper
  • 2 tsp fish sauce
  • 1 tsp cane sugar
  • 1 pinch nutmeg
  • 1 pinch ground cloves
Meat mixture
  • 1 lime
  • 40 g coconut flakes
  • 600 g mince (chicken)
  • 1 tbsp fried onions
  • 0.75 tsp salt
Chicken skewers
  • 15 wooden skewers
To fry
  • oil, for frying
  • 4 tbsp sweet chilli sauce
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And that's how it's done
And that's 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.