Where there’s a market there’s satay. Sticks of something grilling, wafting and deliciously sticky.
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 thoroughly combine to make a paste. Chill the paste, covered, for an hour or so, or until firmed up, then mould the mixture around presoaked bamboo sticks, making slim sausage shapes, and refrigerate, covered, until ready to cook.
When ready to cook, brush the meat all over with oil and grill over hot coals or on a chargrill pan or under a hot grill, turning occasionally, until cooked through and golden. Get that dipping sauce out, and herbaceous things too, if you have them.
© 2004 Alastair Hendy. All rights reserved.