Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
GARNISH
SATAY PEANUT SAUCE
Preparation
Place the shallots, garlic, chile peppers, lemon grass, turmeric, coriander, cumin, nutmeg, black pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree until a rough paste forms. In a large bowl, mix the paste with minced chicken, grated coconut, and lime leaves. Heat a grill or grill pan to hot. Place approximately 1-1/2 ounces chicken mixture on the end of a chopstick, and grill until cooked through, 2 to 3 minutes per side. Taste for seasoning, and adjust the chicken mixture with salt and pepper as necessary. Place remaining chicken mixture on ends of chopsticks, and grill. To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side. Satay Peanut Sauce: Finely chop the chiles, garlic, shallots, lemon grass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or blender, and process until fine. Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more. Add 2/3 cup water and the coconut milk, and bring to a boil. Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serves 4. Source: Chef James Chew Posted on: Martha Stewart Living . Recipe by: Chef James Chew Posted to KitMailbox Digest by lynnthomas@juno.com (L. Thomas) on Aug 30, 1998, converted by MM_Buster v2.0l.
