A great snack or canape, perfect for the BBQ, grill or, even better, the charcoal grill. We love traditional satay sauce but when catering for a crowd, we often opt for Australian macadamias instead of peanuts. The secret to macadamias is to lightly roast them to release their aroma. You can use this sauce on grilled chicken, fish, pork, salads and vegetables. It stays fresh in a glass jar in the fridge for up to 6 weeks.
| Servings | 4 |
| Preparation time | 5 mins |
| Cooking time | 20 mins |
INGREDIENTS
- 8 chicken tenderloins
- 1 tablespoon kecap manis or light soy sauce
- 2 tablespoons honey
- Sauce
- 2 cups macadamias
- 2 tablespoons coconut oil
- 1 onion, diced
- 1 clove garlic, finely diced
- 5 tablespoons red Thai curry paste
- 2/3 cup coconut cream
- 1 lime, juiced
METHOD
- Preheat the oven to 180°C/160°C fan. Pre-soak 8 bamboo satay skewers. Mix the kecap manis with 1 tablespoon honey. Marinate the chicken in the sauce and honey in a shallow dish. Set aside.
- Spreading the macadamias over a tray and toast them in an oven for 8-10 minutes or until aromatic. Remove to cool.
- Melt the coconut oil over medium heat in a medium saucepan. Add the onion and cook with a pinch of salt for 5 minutes, stirring occasionally, or until translucent. Add the garlic and cook for a minute. Add the red Thai curry paste and cook for several minutes. Add the coconut cream and lime juice and stir.
- Crush the macadamias in a mortar with a pestle to resemble breadcrumbs. Add to the saucepan, stir. Cook for several minutes. It should form a thick paste-like sauce. Add enough water to the mix so it runs like thick cream.
- Thread the tenderloins onto the skewers. Heat the grill or BBQ and cook the chicken skewers for 3 minutes each side or until done. Serve hot with the satay sauce.
