Satay has got to be one of the world’s premier street foods, prepared in every market and on street cornerns throughout Southeast Asia. Spicy and tender sticks of chicken, grilled and bathed in that wonderful peanut sauce; there are few people who can resist the temptation! Satay is so easy to make at home too, is perfect for the BBQ, and is a fantastic finger food for the buffet or as a starter. Use the best quality peanut butter you can find, as it will contain less sugar and more peanuts, and ALWAYS use crunchy, even when other recipes may advise otherwise. Satay is traditionally served with some sliced cucumber, tomato and onion (drizzled with sweet chilli sauce) for that extra bit of crunch!

01.

Ingredients

Spice Mountain Bamboo skewers (soak these in water for a little while, this prevents them burning)
3 top quality Chicken breast fillets, cut into 1in thick slices
FOR THE MARINADE 1tbs light soy sauce
1tbs brown sugar
20ml water
2tsp Spice Mountain Satay blend
FOR THE SAUCE 1 tin coconut milk
3tsp light soy sauce
2tsp Spice Mountain Satay blend
1tsp fish sauce
3 tbsp crunchy peanut butter
1tsp chilli powder (optional)

02.

Method

  • First slice the chicken fillets and put in the marinade, then cover and leave in the fridge. 24 hours is best, but two or three will do if you’re pushed.
  • Next, make the sauce. Simply throw all the ingredients in a pan, and heat gently, stirring all the time, until the sauce is bubbling.
  • Still on a gentle heat, leave it for 10 minutes to let the spices infuse and for it to thicken a bit. (Keep an eye on it though, as it sticks easily and burning it will ruin the flavour). Leave the sauce to one side while you finish the chicken.
  • Thread the chicken in ‘S’ shapes onto the skewers, and place on a grill pan lined with foil, then grill for 15 minutes or so, turning frequently to ensure the chicken is cooked through. You want the skewers to caramelise nicely without going too far!).
  • Arrange the skewers on a serving dish, alongside the cucumber salad, and garnish with some fresh chopped coriander.
  • Place the sauce in a bowl on the plate, and your satay is ready to serve.