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Satay with Peanut Sauce

Prep:

Cook:

Juicy smoky chicken skewers marinated in a delicious trickily peanut sauce

For the peanut sauce:

  • 200g skinless unroasted peanuts
  • 5 garlic cloves
  • 5 shallots
  • 5 large fresh red chillies
  • 2 dried red chillies
  • 3 kaffir lime leaves
  • Vegetable oil
  • Salt and ground white pepper, to taste
  • Gula melaka (or brown sugar), to taste

  • 400g skinless boneless chicken thighs, cut into 2cm pieces

  • 3tbsp vegetable oil
  • 6tbsp kecap manis
  • ½tsp ground turmeric
  • 1tsp ground coriander
  • Salt and ground white pepper
  • Bamboo skewers

To serve:

  • Banana leaf
  • Kecap manis
  • Sliced fresh shallots
  • Sliced red and green Bird’s eye chillies
  • Lime wedges
  • Fried shallots

To make the peanut sauce, heat 3 tbsp vegetable oil in a wok or frying pan and add all peanut sauce ingredients. Fry over medium heat until peanuts turn deep golden. Remove from heat and blend in a food processor with about 400ml of water until smooth. Return mixture to wok or pan and cook over medium heat until deep golden in colour. Taste and season accordingly.

Skewer chicken pieces onto bamboo skewers. On a large plate, drizzle on vegetable oil and kecap manis, then add ground turmeric, salt and white pepper. Mix well.

Heat a griddle or frying pan over medium-high heat. Drizzle some vegetable oil over chicken skewers and cook for 4 – 5 min, turning occasionally. Take skewers out of pan, and place onto a plate. Turn skewers to coat the chicken evenly in the oil and kecap manis marinade, and then return to griddle or frying pan to continue cooking. Use a pastry brush to baste the chicken with more marinade.

To baste chicken a second time, add 2 tbsp of peanut sauce to the plate, and mix well. Use a pastry brush to baste the chicken with marinade. Turn the skewers occasionally to ensure even browning. Remove from heat once chicken is cooked through.

To serve, place generous dollops of peanut sauce on a clean plate or banana leaf. Drizzle over more kecap manis. Place sate on sauce, drizzle over more kecap manis if you like. Serve with fresh shallots, chillies, lime wedges on the side. Garnish with fried shallots, if using.

Satay with Peanut Sauce

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


For the peanut sauce:

  • 200g skinless unroasted peanuts
  • 5 garlic cloves
  • 5 shallots
  • 5 large fresh red chillies
  • 2 dried red chillies
  • 3 kaffir lime leaves
  • Vegetable oil
  • Salt and ground white pepper, to taste
  • Gula melaka (or brown sugar), to taste

  • 400g skinless boneless chicken thighs, cut into 2cm pieces

  • 3tbsp vegetable oil
  • 6tbsp kecap manis
  • ½tsp ground turmeric
  • 1tsp ground coriander
  • Salt and ground white pepper
  • Bamboo skewers

To serve:

  • Banana leaf
  • Kecap manis
  • Sliced fresh shallots
  • Sliced red and green Bird’s eye chillies
  • Lime wedges
  • Fried shallots

To make the peanut sauce, heat 3 tbsp vegetable oil in a wok or frying pan and add all peanut sauce ingredients. Fry over medium heat until peanuts turn deep golden. Remove from heat and blend in a food processor with about 400ml of water until smooth. Return mixture to wok or pan and cook over medium heat until deep golden in colour. Taste and season accordingly.

Skewer chicken pieces onto bamboo skewers. On a large plate, drizzle on vegetable oil and kecap manis, then add ground turmeric, salt and white pepper. Mix well.

Heat a griddle or frying pan over medium-high heat. Drizzle some vegetable oil over chicken skewers and cook for 4 – 5 min, turning occasionally. Take skewers out of pan, and place onto a plate. Turn skewers to coat the chicken evenly in the oil and kecap manis marinade, and then return to griddle or frying pan to continue cooking. Use a pastry brush to baste the chicken with more marinade.

To baste chicken a second time, add 2 tbsp of peanut sauce to the plate, and mix well. Use a pastry brush to baste the chicken with marinade. Turn the skewers occasionally to ensure even browning. Remove from heat once chicken is cooked through.

To serve, place generous dollops of peanut sauce on a clean plate or banana leaf. Drizzle over more kecap manis. Place sate on sauce, drizzle over more kecap manis if you like. Serve with fresh shallots, chillies, lime wedges on the side. Garnish with fried shallots, if using.

Satay with Peanut Sauce

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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