4 chicken breast fillets
1 tbsp coriander seeds
2 tsp fennel seeds
2 cloves garlic, crushed
1 piece lemon grass, 5cm long shredded
1/2 tsp turmeric
2 tsp sugar
1/2 tsp salt
2 tbsp soy sauce
1 tbsp sesame oil
juice of 1/2 lime
lettuce leaves, to serve
1 bunch mint leaves, to garnish
1/2 cucumber, quartered to garnish
Sauce
150g raw peanuts
1 tbsp vegetable oil
2 shallots or 1 small onion, finely
chopped
1 clove garlic, crushed
1-2 small chilies, seeded adn finely
chopped
1 piece shrimp paste, 12mm square, or 1
tbsp fish sauce
2 tbsp tamarind sauce
100ml coconut milk
1 tbsp honey |
Method :
Cut the
chicken into long thin strips and thread, zig-zag, onto 12 bamboo
skewers. Arrange on a flat plate and set aside. To make the marinade,
dry fry the coriander and fennel seeds in a wok. Grind smoothly using a
pestle and mortar or food processor, then add to the wok with the
garlic, lemon grass, turmeric, sugar, salt, soy sauce, sesame oil and
lime juice. Allow the mixture to cool. Spread it over the chicken and
leave in a cool place for up to 8 hours. To make the peanut sauce, fry
the peanuts in a wok with a little oil, or place under a moderate grill
(broiler), tossing them all the time to prevent burning. Turn the
peanuts out onto a clean cloth and rub vigorously with your hands to
remove the papery skins. Place the peanuts in a food processor and blend
for 2 minutes. Heat the vegetables oil in a wok, and soften the shallots
or onion, garlic and chilies. Add the shrimp paste of fish sauce
together with the tamarind sauce, coconut milk and honey. Simmer
briefly, add to the peanuts and process to form a thick sauce. Heat the
grill (broiler) to moderately hot. if using a barbecue, let the embers
settle to a white glow. Brush the chicken with a little vegetable oil
and grill for 6-8 minutes. serve on a bed of lettuce, garnished, and
with a bowl of dipping sauce.
Both the
marinated chicken and sauce can be stored in the freezer for up to 6
weeks. Allow 2 hours to thaw.
Serves 4 - 6
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