Ingredients
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800g Chicken thighs filletscut into 2cm cubes
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1 lemongrass stem, trimmed, outer layers removed, chopped
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2tsp ground cumin
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2tsp ground coriander
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1tsp ground turmeric
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1tsp finely grated palm sugar
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21tsp peanut oilplus extra for basting
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**Peanut Sauce**
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150g roasted unsalted peanuts
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2tsp peanut oil
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2 Asian Shallotsfinely chopped
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2 garlic clovescrushed
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2tsp chillie paste of sambal oelek(Indonesian chillie paste)
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2tsp finely grated dark palm sugar plus extra to taste
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2tsp tamarind concentrate
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2tsp shrimp paste
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270ml can coconut milk
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**Cucumber Relish**
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½ cup White Sugar
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½ cup white vinegar
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1tsp sea salt
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½ small cucumber, sliced into rounds, then quarter the rounds
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1 small Asian red shallotsliced
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1 long red chillies1 long red chillies, sliced
Directions
Popular street food in South-East Asia, marinated skewers can be a snack or meal with rice, cucumber, and the essential peanut sauce.
Directions
- Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Place chicken in a glass or ceramic dish, rub with paste.
- Soak about 18 wooden skewers in water 3 hours before the class.
- Thread 4-5 chicken pieces onto each skewer.
- Heat a barbecue or large griddle pan or grill on medium-high heat and cook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until the chicken is cooked and slightly charred.
- For the peanut sauce, finely grind peanuts in a food processor. Heat oil in a deep frypan over medium-low heat. Add Asian shallots and garlic and cook for 3-4 minutes until shallots is soft. Stir in peanuts, chillie and shrimp pastes, sugar, tamarind, lime, coconut milk and 1 cup (250ml) water until well combined.
- Increase the heat to high and bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until thickened. Adjust salt and sugar to taste.
- To make the cucumber relish, heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Place the cucumber, shallot and chill in a small bowl. Pour over the cooled vinegar mixture.
- Serve the skewers with cucumber relish, and peanut sauce.
