Recipes by Lucy Waverman available at www.EpiPen.ca
These satays are spicy, succulent and superb. The sauce recipe makes more than needed but it will keep well for two weeks in the refrigerator. The bamboo skewers have to be soaked in water to prevent them from burning on the barbeque. Asian chilli sauce is called sambal oelek which is the purest form although there are others that contain sugar and vinegar. My preference is for sambal oelek. Always season to your preference. If you like it hot add more, if you prefer it less spicy add less or none.
Serves 6 as an appetiser, 4 as a main course.
Thai Dipping Sauce
Combine ginger, garlic, sambal oelek, lime juice and rind and vegetable oil in a mini-chop or by hand and process until well combined. Pour over chicken and marinate, covered, for 2 hours in the refrigerator.
Soak bamboo skewers in water for 30 minutes.
Preheat grill to high.
Thread one piece of chicken onto each skewer and grill for 2 to 3 minutes per side, turning once, or until cooked through. Serve with Thai Dipping Sauce. Makes 12 skewers.
Whisk together garlic, sambal oelek, ketchup, fish sauce, water, lime juice and brown sugar. Stir in carrot and mint. Makes about 1 cup.