750g (1.6 pounds) chicken mince
3 tablespoons soy sauce
3 tablespoons coriander leaves (cilantro) finely chopped
1/3 cup desiccated coconut
Grated zest of 1 lime
2 cloves garlic, crushed
1/4 cup vegetable oil, for frying
Really flavoursome meatballs with a hint of coconut and lime, complimented by a tangy, creamy satay.
Pairs well with …..
Steamed rice or wrapped in soft lettuce leaves with a dollop of sauce
2 cloves garlic, chopped
1 small onion, roughly chopped
1 long fresh red chilli, seeded and roughly chopped
Roots and stems of half bunch coriander (cilantro) well rinsed
1/2 cup peanut butter, smooth or crunchy
200 ml (6.7 fl.oz) coconut cream
1 lime, juiced
2 tablespoons soft brown sugar
2 tablespoons fish sauce
2 tablespoons peanut oil
Hints and tips:
Wrap in a soft lettuce leaf with a dollop of satay. Serves six as finger food or four as a main meal.
Heat the oil in a medium size fry pan. Preheat the oven to 180C (355F).
Brown the meatballs, in batches, in the oil and remove to a lined baking tray. Place in the oven for 8 – 10 minutes until cooked through.
For the Satay:
In a food processor blend chilli, onion, garlic, coriander roots and stems to a paste.
Heat oil in a medium fry pan, add the processed onion, chilli, coriander and garlic and cook for 1 -2 minutes until soft and fragrant. Add the peanut butter and half the coconut cream, simmer for 5 minutes.
Add the brown sugar, fish sauce and half the lime juice. Stir and gently simmer for another 2 minutes. The sauce may split, this is normal.
Taste the satay and add more of the coconut cream or lime juice if required.
Serve with steamed jasmine rice and snow peas.