Ready in 45 minutes
Jean Quanbeck of Minot, North Dakota, won third place and $5,000 in the National Chicken Cooking Contest for her "Chicken Satay Sticks with Wasabi Mayonnaise." The dish uses ground chicken, which is usually made from thigh meat. Republished with permission, National Chicken Council.
"The taste is fantastic and the Wasabi Mayonnaise - I can see lots of uses for that! I threw a few cold cooked prawns on the plate as well, which went great with the mayonnaise."
In food processor, place chicken, coconut, chopped coriander, egg, sugar, lime peel, soy sauce, salt, pepper and Spice Paste. Process until well combined and divide into 8 equal portions. Moisten hands with water and shape chicken mixture around top half of 8 wooden skewers. On foil-lined, lightly greased broiler pan, place skewers and broil about 12 minutes, turning occasionally. Arrange skewers on serving dish and garnish with lime slices, coriander and red chilies. Serve hot with Wasabi Mayonnaise for dipping. Makes 4 servings.
Spice Paste: In food processor, place 2 medium red chilies, seeded and chopped; 2 cloves garlic, minced; 2 spring onions, chopped; 1 teaspoon grated fresh ginger; and 1 peeled and chopped Roma tomato. Process until coarsely ground. In medium skillet over medium heat, place 2 teaspoons olive oil. Add chili mixture and cook about 2 minutes, stirring. Cool.
Wasabi Mayonnaise: In small bowl, mix together 1/2 cup mayonnaise, 2 tablespoons plain yogurt, 2 teaspoons wasabi paste, 2 teaspoons fresh lime juice and 1 tablespoon chopped fresh coriander; chill.