AT A GLANCE
For this quantity of chicken you'll need 30 bamboo skewers; soak them in water for 30 minutes to prevent them burning. This recipe makes about 30 sticks.
|01||For chicken marinade, process lemongrass and shallots in a blender, add remaining ingredients and process to a fine paste.|
|02||Combine chicken with marinade in a non-reactive container and refrigerate for flavours to infuse (4-6 hours or preferably overnight).|
|03||For the satay sauce, combine golden shallots, garlic, lemongrass, soaked chillies, galangal, ginger, spices and belacan in a food processor and blend to a paste (2-3 minutes). Set aside.|
|04||Squeeze tamarind pulp over a sieve placed over a bowl, then press through sieve, reserving the liquid and discarding the solids.|
|05||Heat oil in a wok over medium-high heat, add satay mixture and sauté until fragrant (4-5 minutes). Add tamarind water and bring to the boil, stirring occasionally.|
|06||Add coconut milk and bring to the boil over low-medium heat, stirring continuously (4-5 minutes).|
|07||Add sugar, kecap manis, half the peanuts and salt to taste, and simmer over low-medium heat until sauce thickens (3-4 minutes). If sauce is too thick, thin it down with a little water. Just before serving, add remaining peanuts.|
|08||Thread 3-4 chicken pieces onto each skewer.|
|09||Heat a char-grill or barbecue to high and grill chicken skewers, brushing constantly with oil, until chicken is slightly charred on the outside and just cooked inside (4-6 minutes).|
|10||Serve chicken skewers with room-temperature satay sauce, sliced cucumber and wedges of onion.|
Note Belacan, a shrimp paste, is available from Asian grocers.