Satay Sticks

This Oriental favourite is easier than you may think to whip up in your own home

& is sure to be a hit at Summer BBQ’s!

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I love Satay Sticks! Yep, it’s true. Whether eating out in a restaurant or grabbing a quick snack at a market stall, Satay Sticks are my weakness! I could so fancy myself with a wee street cart serving up these delicacies all day long in the steamy tropics of South East Asia.

First you’ll need to marinade your meat. I use chicken but you could also choose pork or beef, just make sure you buy the stir fry strips. Also, pop 12 bamboo sticks into water to soak for at least an hour.

Grab a mixing bowl & bung in 1 tablespoon of honey, 1 teaspoon of soy sauce, 1/4 teaspoon of ground cumin, 1 teaspoon of lemon juice & 1/4 teaspoon of olive oil before seasoning generously with salt & pepper. Give it a jolly good mix to combine & whack in 12 chicken stir fry strips (that’s about 250g worth) to coat. Cover the bowl in cling film & pop in the fridge to marinade for at least half an hour, but longer is better to absorb the flavours.

When you’re ready to roll, it’s time to make the sauce. The sauce is what really makes a great Satay Stick for me. Heat a good glug of olive oil in a saucepan & sauté off 2 finely chopped red chillies with 2 teaspoons of minced garlic. When they’re nice & fragrant (which doesn’t take very long) add in 1 cup coconut milk, 1 tablespoon of lemon juice, 2 teaspoons of rich brown sugar, 1 tablespoon of soy sauce & a 250g jar of crunchy peanut butter. Cook that gently, over a low heat, until the sauce thickens to whatever consistency you like.

While the sauce is bubbling away, grab your chicken from the fridge & pour the water off those bamboo sticks. It’s threading time! The chicken will have sucked up all that luscious marinade & you simply push the stick through the end of the strip & weave it in & out until all the meat is threaded.

Hand over the sticks to the hubby at the alter of burnt offerings (aka the BBQ) or if the weather is not playing fair, then just use a hot griddle pan on the stove top. Cook the sticks  on a medium to hot heat for about 5 minutes (the stir fry strip meat is really thin guys so cooks quickly) remembering to turn them once during cooking.

Drizzle a wee bit of that sumptuous sauce over the sticks & It’s Chompin Time!

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