You can’t go wrong with these …. everyone loves a satay. Chicken skewers 1 lemongrass stem, trimmed, outer layers removed, chopped 2 tsp ground cumin 1 tbs ground coriander 1 tsp ground turmeric 1 tbs finely grated palm sugar (see note) 2 tbs peanut oil, plus extra for basting 600g chicken breast, cut into 2cm cubes Peanut sauce (see related recipe) and cucumber wedges, to serve
Peanut sauce 150g unsalted peanuts, dry-roasted in the oven until dark 2 tbs peanut oil 2 eschalots, finely chopped 2 garlic cloves, crushed 2 tsp chilli paste or sambal oelek 2 tsp finely grated palm sugar (see note) or raw sugar, plus extra to taste 2 tbs tamarind concentrate (see note) 1 tbs lime juice 2 tsp shrimp paste (see note) or 4 anchovy fillets 270ml can coconut milk
Finely grind peanuts in a food processor.
Heat oil in a deep frypan over medium-low heat. Add eschalots and garlic and cook for 3-4 minutes until onion is soft. Stir in peanuts, chilli and shrimp pastes, sugar, tamarind, lime, coconut milk and 250ml water until well combined. Increase the heat to high and bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until thickened. Adjust salt and sugar to taste.
Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Place chicken in a glass or ceramic dish, rub with paste, cover and refrigerate for 3 hours or overnight.
Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes. Thread 5 chicken pieces onto each one.
Heat a barbecue or large chargrill on medium-high heat and cook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until the chicken is cooked and slightly charred. Serve skewers with sauce and cucumber. Serves 6.