| Created by | Spinneys |
| Prep time | 20 minutes |
| Refrigeration time | 1 hour to overnight |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 987 |
| Fat | 67.5g |
| Saturates | 16.5g |
| Protein | 76.59g |
| Carbs | 24.1g |
| Sugars | 14g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFDeseed the chillies. Peel and roughly chop the garlic.
Place the garlic, chillies, sunflower oil, cumin, tumeric, kecap manis, fish sauce, coconut milk and water in a blender or food processor to make the satay sauce. Blitz until smooth. Set aside half the mix.
Place the remaining half of the satay sauce in a bowl with the chicken pieces and toss to combine. Refrigerate for 1 hour or overnight.
Preheat a grill or griddle pan over a medium heat.
Halve the lemongrass and thread the chicken onto the skewers. Brush the skewers with the sesame oil.
Grill in batches, turning occasionally, until cooked through, approx. 6-8 minutes. Place the skewers on a serving platter.
Place the reserved satay sauce in a small pot over a medium heat. Bring to a boil and cook for approx. 2 minutes or until slightly reduced.
Drizzle the satay sauce over the skewers and finish with the extra peanuts and basil leaves. Serve the skewers while hot.
