Balinese Chicken Satay

• shallots↗3
• or 4 cloves of garlic3
• ginger root↗25 g

  peeled

• 2 small red or 1 large plump red chili↗
• vegetable or peanut oil1 tbsp
• ground turmeric↗½ tsp

  ground white pepper and ground coriander

• ground nutmeg↗¼ tsp
• ground cloveдрібка

  pinch

• ground chicken (packet)↗500 g

  (or beef)

• fresh (or frozen) lime leaves2

  thinly sliced with scissors

• unsweetened dried coconut flakes↗1 tbsp

  or 25 g (1 oz) block of creamy coconut flakes, grated

• lemongrass↗12

  stalks (or wooden skewers)

• banana leaves

  optional

Step-by-step instructions

1. 1

   Thinly slice the shallots, garlic and ginger, then finely chop them. Finely chop the chili together with its seeds. This amount of chili gives the satay a piquant flavor without making the dish overly hot; if you dislike heat, remove the seeds.

2. 2

   Heat the oil in a pan over low heat. Add the shallots, garlic, ginger and chili and sauté for 1‑2 minutes until softened. Add a few tablespoons of water to soften further, then add the spices (and frozen lime leaves if using) and sauté for another minute.

3. 3

   Remove the pan from the heat, let the mixture cool, then grind it into a paste using a mortar and pestle, moving the pestle up and down. It will take a few minutes to achieve a smooth, soft paste.

4. 4

   Combine the spiced paste, coconut flakes and, if needed, the chopped lime leaves with the ground chicken. Season with salt.

5. 5

   Separate portions from the mixture the size of a large nut. Flatten each portion into a circle, place a stalk of lemongrass or a wooden skewer in the center. Wrap the meat around the thick end of the stalk (or skewer), forming a patty about 8 cm high.

6. 6

   Lightly trim the surface with your fingers so the meat isn’t too smooth and has texture, then set aside while you form the other skewers. Brush each skewer with additional oil.

7. 7

   Cook the skewers on a preheated barbecue, grill or grill pan for 8‑10 minutes, turning several times. Serve on banana leaves.