“For World Tour II - Asia/Vietnam. Recipe source: Sticks & Skewers by Elsa petersen-Schepelern”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl mix marinade ingredients (ginger - peanut oil) together.
  2. Cut the chicken into slices (1/2 inch wide) and then cut these into strips (1/2 inch wide).
  3. Thread the chicken on the (soaked) skewers.
  4. Place skewered chicken on a plate of marinating dish and pour marinade over. Let marinate for 30 minutes while preparing grill.
  5. Drain marinade into saucepan, bring to a boil and then simmer stirring for 15 minutes.
  6. Grill satays until cooked through.
  7. Serve with hot marinade and dipping sauce (see below).
  8. To make dipping sauce: Using a spice mill or with mortar and pestle work the garlic, sugar and chili to a paste. Stir in chopped lime (including the peel) and collected juices. Puree again. Stir in fish sauce and 1/2 cup of water to get righ consistency (may need more water). Set aside.

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