Chicken Satays With Grated Coconut
Ingredients
1/2 cup desiccated coconut (preferably use long thread)
2 tblsp water
2 tblsp basa genep (see separate recipe)
1 tblsp grated palm sugar
1/4 cup fried onions ( See Cook’s Tip)
5-6 kaffir leaves, very finely shredded
500 grams chicken mince
salt to season
2 tblsp water
2 tblsp basa genep (see separate recipe)
1 tblsp grated palm sugar
1/4 cup fried onions ( See Cook’s Tip)
5-6 kaffir leaves, very finely shredded
500 grams chicken mince
salt to season
These satays can also be prepared as burgers. As chicken mince is so lean
Method
1. Knead together the coconut and water, basa genep, palm sugar, fried onion and kaffir lime leaves until well mixed.
2. Knead in the chicken mince and season well with salt. The mixture should be slightly sticky. If too dry add a little water or coconut milk.
3. Mould the chicken mixture around thick chopsticks or small lemon grass stems.
4. Grill or barbeque until golden.
5. Serve with the Peanut Sauce or a Sweet Chilli Sauce and a crisp summer salad.
