Name: Chatujak satay
Yield: Serves 4
Cuisine: Thai
Ingredients: ½ stem fresh green peppercorns, chopped, or a good twist of black pepper; 1 tbsp cornflour; vegetable or groundnut oil; bottled Thai sweet chilli dipping sauce and chopped coriander, to serve; 500 g skinned free-range chicken breast fillets, roughly chopped, or pork mince; 1 tbsp finely chopped palm sugar or caster sugar; 2 tbsp fish sauce; 1 stick lemongrass, trimmed, outer leaves discarded, finely chopped; 2 birdseye chillies, very finely chopped; 6 kaffir lime leaves, finely shredded and chopped, or use finely grated zest from 2 limes; 100 ml coconut cream; 4 small shallots (preferably Thai), finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Where there’s a market there’s satay. Sticks of something grilling, wafting and deliciously sticky.

Ingredients

500 g skinned free-range chicken breast fillets, roughly chopped, or pork mince
1 tbsp finely chopped palm sugar or caster sugar<

Asia
Thailand
Main course
South East Asia
Gluten-free

Method

If using chicken, put it in a processor and briefly pulse to make a coarse mince-like paste. Stir the sugar with the fish sauce until dissolved, then mix this with the lemongrass, chillies and lime leaves, and leave to infuse for about 15 minutes. Tip this mixture over the minced meat, along with the shallots, coconut cream and pepper and stir through, then sprinkle over the cornflour and thoro

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