Balinese Chicken Satay
- Servings: 4
- 6 shallots, peeled and minced
- 3 cloves garlic, minced
- 2 fresh red chile peppers, stems removed and coarsely chopped
- 2 tablespoons minced lemongrass
- 1 teaspoon fresh turmeric, coarsely chopped
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Pinch of ground nutmeg
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1/4 teaspoon coarse salt, plus more to taste
- 1/2 teaspoon dried shrimp paste
- 1/4 teaspoon sugar
- 1 pound uncooked light and dark chicken meat, minced
- 1 tablespoon grated coconut
- 2 fresh lime leaves, finely chopped
- 1 medium cucumber, peeled and sliced, for garnish
- 1 red onion, peeled and sliced into rings, for garnish
- 1/4 pound jicama, peeled and cut into matchsticks, for garnish
- 12 pieces pickled garlic, for garnish
- 4 leaves escarole or frisee, for garnish
- Satay Peanut Sauce
Make the spice paste: Place shallots, minced garlic, chile peppers, lemongrass, turmeric, coriander, cumin, nutmeg, pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree until a rough paste forms.
In a large bowl, mix the spice paste with minced chicken, grated coconut, and lime leaves.
Heat a grill or grill pan to hot. Mold approximately 1 1/2 ounces chicken mixture on the end of a wooden skewer, and grill until cooked through, 2 to 3 minutes per side. Taste for seasoning, and adjust the chicken mixture with salt and pepper as necessary.
Place remaining chicken mixture on ends of skewers, and grill.
To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side.