Chicken satay with pressed rice, peanut sauce and carrot salad

AT A GLANCE

  • Serves 4 people

  • 2 cloves of garlic, crushed
  • 1 golden shallot, finely chopped
  • 1 red birdseye chilli, seeds removed finely chopped
  • 1 tbsp finely grated ginger
  • 1 tbsp palm sugar, pounded to a fine paste using a mortar and pestle
  • 2 tsp thinly sliced lemongrass
  • 2 tsp peanut oil
  • 250 gm skinless chicken breast, sliced lengthways into 5mm-thick strips
  • To serve: prawn crackers
  •  
  • Pressed rice
  • 200 gm long-grain rice
  • 1 tbsp toasted sesame seeds
  •  
  • Peanut sauce
  • 2 tbsp peanut oil
  • 130 gm roasted peanuts, coarsely chopped
  • 3 cloves garlic, finely chopped, then pounded to a coarse paste using a mortar and pestle
  • 2 golden shallots, finely chopped
  • 4 red birdseye chillies, finely chopped, then pounded to a coarse paste in a mortar with a pestle
  • 200 ml coconut milk
  • 2 tbsp brown sugar
  • 1 kaffir lime leaf, shredded
  • ½ lime, juice only
  •  
  • Carrot salad
  • 4 carrots, cut into julienne
  • ½ cup (firmly packed) mint leaves, thinly sliced
  • 2 long red chillies, seeds removed and cut into julienne
  • 60 ml (¼ cup) extra-virgin olive oil
  • ½ lime, juice only
01   For pressed rice, rinse rice in a sieve under cold running water until water runs clear. Place in a saucepan of cold water, bring to the boil over medium heat, reduce heat to low, simmer for 20 minutes or until rice is tender, then drain. Spoon rice into an 8 cup-capacity (28cm diameter) oval baking tray, smooth surface, cover with plastic wrap, place a smaller tray on top, weight down with food cans and chill overnight to firm. Remove from refrigerator just before serving, cut into wedges and sprinkle with sesame seeds.
02   For peanut sauce, heat oil in a saucepan over medium heat, add peanuts, garlic, shallot and chilli and sauté for 3-4 minutes or until soft. Add remaining ingredients, ¾ cup of cold water, season to taste with sea salt, stir, bring to a simmer, then reduce heat to low and simmer for 30 minutes, adding more water if necessary to thin to a sauce consistency. Transfer to a blender and process for a few minutes or to a thick paste consistency. Transfer to a bowl.
03   Combine garlic, shallot, chilli, ginger, palm sugar, lemongrass and oil in a large bowl and mix well. Add chicken, cover with plastic wrap and refrigerate for at least 30 minutes. Thread chicken onto 12 wooden skewers, reserving marinade, and set aside.
04   For carrot salad, combine carrot, mint and chilli in a bowl. Drizzle with oil and lime juice, season to taste and toss to combine. Set aside.
05   Preheat a barbecue to medium heat. Cook skewers, basting occasionally with marinade, for 2-3 minutes each side or until brown and just cooked through. Serve with pressed rice, sauce, salad and prawn crackers.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND VANESSA AUSTIN

Drinking Suggestion:

AROMATIC VIOGNIER. , suggested by ANDY HARRIS

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