33
1030
60

Ingredients

  • 6 shallots (minced)
  • 3 garlic cloves (minced)
  • 2 red chile peppers (stemmed, chopped)
  • 2 tablespoons lemongrass (minced)
  • 1 teaspoon fresh coriander (chopped)
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cumin powder
  • 1 ground nutmeg
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • 1/2 teaspoon shrimp paste (dried)
  • 1/4 teaspoon sugar
  • 1 pound chicken meat (minced)
  • 1 tablespoon grated coconut
  • 2 lime leaves (chopped fine)
  • 1 cucumber (medium, peeled, sliced)
  • 1 red onion (sliced into rings)
  • 1/4 pound jicama (peeled, julienned)
  • 12 pieces pickled garlic
  • 4 escarole (or frisee leaves)
  • 6 red chiles (dried, soaked in water)
  • 6 garlic cloves (sliced)
  • 3 shallots (sliced)
  • 2 lemongrass stalks (chopped)
  • 1 piece ginger (peeled, 1/2" chopped)
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 cup vegetable oil
  • 1 tablespoon tamarind pulp
  • 1 tablespoon palm sugar (or granulated white)
  • 1 teaspoon fish sauce
  • 2/3 cup coconut milk
  • 2 cups unsalted roasted peanuts (crushed)

Directions

  1. Place the shallots, garlic, chile peppers, lemongrass, turmeric, coriander, cumin, nutmeg, black 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 paste with minced chicken, grated coconut, and lime leaves.
  2. Heat a grill or grill pan to hot. Place approximately 1 1/2 ounces chicken mixture on the end of a chopstick, 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 chopsticks, and grill.
  3. 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.
  4. To make the Satay Peanut Sauce: Finely chop the chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or blender, and process until fine. Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more. Add 2/3 cup water and the coconut milk, and bring to a boil. Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat.
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NutritionView more

1030Calories
Sodium22%DV530mg
Fat92%DV60g
Protein102%DV52g
Carbs28%DV84g
Fiber36%DV9g

PER SERVING *

Calories1030Calories from Fat540
% DAILY VALUE*
Total Fat60g92%
Saturated Fat16g80%
Trans Fat0g
Cholesterol75mg25%
Sodium530mg22%
Potassium2410mg69%
Protein52g102%
Calories from Fat540
% DAILY VALUE*
Total Carbohydrate84g28%
Dietary Fiber9g36%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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