Satay Chicken/ Oyster Myshrooms with Peanut Sauce

Satay, at its most basic, is marinated meat/ seafood/ tempeh on a stick, grilled over smoky charcoal. There are many, many versions found on streets across Southeast Asia, with marinades ranging from simple kecap manis to fragrant blends of spices, and dipping sauces ranging from sambal to the sweet nutty peanut sauce we all know and love best. For this recipe we wanted to share something a little bit special. Loosely inspired by Balinese sate lilit, we stir coconut cream into the spice paste and brush the remaining coconut over the skewers as they cook. But rather than wrapping minced meat around lemongrass stalks, we’re sticking to easy chicken skewers (or torn oyster mushrooms for the non-meat eaters). Our Balinese Spiced Tamarind paste brings warm spices and fruity tamarind, while coconut cream adds richness and helps the chicken caramelise beautifully on the grill.  Dip generously in peanut sauce.

Makes 18-20 skewers

For the satay
20 bamboo skewers
500g chicken thigh fillets, or oyster mushrooms
1/2 jar Rempapa Balinese paste
100ml coconut cream + more to brush
1 tbsp dark soy sauce
1 tsp soft brown sugar

To serve
1 small cucumber
Rempapa Satay Peanut Sauce

Soak the skewers in a tray of water, this helps prevent them from burning later.

Prepare the chicken by cutting into roughly 2cm-thick strips. If using mushrooms, tear into rough strips.

Stir together the spice paste, coconut, soy sauce and sugar. Mix the chicken or mushrooms with the marinade. Leave for 1 hour, or overnight for maximum flavour.

When ready to cook, thread the chicken or mushrooms on the skewers in ’S’ shapes, making sure they are flat so they cook evenly. Place on a hot grill, flipping until the chicken/ mushroom is cooked and charred all over.

Serve with the peanut sauce and enjoy in the sun. Once finished, use the empty stick to skewer the cucumber and go back for more peanut sauce!

Your bundle makes enough for two batches of this recipe. Or if you want to try something else out, check out our RECIPES page for more ideas.