Balinese Chicken Sate Lilit on Lemongrass Stalks

Ingredients

For the sate lilit

• 600 g ground chicken;
• 60–80 g unsweetened shredded coconut;
• 1 egg, optional;
• 3–4 garlic cloves;
• 2 shallots or ½ red onion;
• a 3 cm piece of ginger;
• a 6–7 cm piece from the white part of 1 lemongrass stalk;
• 1 tsp ground turmeric;
• 2–3 hot chilli peppers;
• 1 tbsp gluten-free soy sauce;
• 1 tsp salt;
• 1 tbsp sugar;
• 1–2 tbsp vegetable oil;
• ¼–½ tsp lime juice;
• 8–10 sturdy lemongrass stalks for shaping the patties.

For the peanut sauce

• 4 tbsp Skippy Classic peanut butter;
• 2 tbsp gluten-free soy sauce;
• 1½–2 tbsp lime juice;
• 2–2½ tsp ground chilli;
• 1–2 tsp coconut cream, optional;
• 6–8 tbsp warm water;
• ½ tsp sesame oil, optional.

Instructions

1. Finely chop the garlic, shallots, ginger, white part of the lemongrass and hot chillies. Grind them into a paste using a mortar or blender.
2. Add the turmeric, soy sauce, salt, sugar, vegetable oil and lime juice. Mix well.
3. Combine the ground chicken, shredded coconut and spice paste. Add the egg only if needed. Mix for several minutes until the mixture becomes even and sticky.
4. Divide the mixture into 8–10 portions. With damp hands, press each portion firmly around the lower part of a lemongrass stalk, forming an elongated patty.
5. Preheat the Ninja grill to about 220°C.
6. Cook the sate lilit for 10–12 minutes, turning them about halfway through. The chicken must be fully cooked and the outside well browned.
7. For the sauce, mix the peanut butter, soy sauce, lime juice and chilli. Gradually add warm water until the desired consistency is reached. Add coconut cream and sesame oil if using.
8. Serve the sate lilit hot with the peanut sauce and lime wedges.

Notes

• The lemongrass stalks act as aromatic skewers and are not meant to be eaten.
• The egg is needed only if the mixture does not hold its shape.
• Use certified gluten-free soy sauce for a gluten-free dish.
• Adjust the amount of chilli to taste.