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MMMMM------------------------PEANUT SAUCE----------------------------- 2/3 c Peanuts; dry-roasted -unsalted 3 Shallots; chopped 2 Cloves garlic 1 ts Curry powder 1 ts Ground cumin 1/2 ts Ground coriander 1 tb Honey 2 ts Soy sauce 1 c Water 1.Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion. 2.To make Peanut Sauce: Combine peanuts in a food processor with spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water, blend until smooth. Pour into a pan, stir over medium heat for 3 minutes or until sauce is reduced and thickened. 3.Cook chicken satays on preheated grill for 3 minutes on each side or until just cooked. During cooking, brush satays with combined soy sauce, lime juice and sesame oil. Serve immediately with hot Peanut sauce. Note : Peanut sauce may be made up a day in advance and stored in the refrigerator.Reheat over a low heat. Hint : If using wooden skewers, soak them in water for at least 10 minutes before using to prevent the skewers burning during cooking. ** Coriander: Indonesians use only the seed of the coriander plant, not the leaves or roots. ** Cumin : an aromatic spice with a pungent flavour. Seeds are available whole or ground. ** Sesame oil: a strongly flavoured oil, used in small quantities. Per serving: 282 Calories; 9g Fat (29% calories from fat); 42g Protein; 7g Carbohydrate; 96mg Cholesterol; 393mg Sodium NOTES : 6 WW points Recipe by: Step-By-Step Indonesian Cooking Posted to EAT-LF Digest by Betsy Burtis
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|Serving Size: 1 Serving (660g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 182 (23%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 460.6mg||142 %|
|Sodium 569.5mg||20 %|
|Potassium 1510.7mg||40 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 140.9g||201 %|
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Calories per serving: 784
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