Satay Skewers with Dip

Ingredients

• 150 g unsalted shelled peanuts (shelled peanuts)
• 200 ml coconut milk
• 2 tbsp peanut butter
• 0.5 lemon (juiced)
• 1 pinch sugar
• 3 tbsp heavy cream
• 640 g chicken breast fillet (4 chicken breast fillets)
• 2 Garlic cloves
• 1 cm ginger (finely chopped)
• 1 shallot (finely chopped)
• 1 pinch cumin (ground)
• 1 pinch coriander (ground)
• 2 tbsp Light soy sauce
• 4 tbsp Coconut Milk
• 2 tbsp oil
• Salt
• Pepper (from the grinder)
• 12 wooden skewers (soaked in water)

Instructions

1. 1.

   1. Make the dip by lightly roasting the peanuts without fat in a pan, letting them cool, then crushing them finely in a mortar.

2. 2.

   2. Boil coconut milk and peanut cream in a pot, stir in crushed peanuts and lemon juice, season with sugar. Whisk in enough cream until the sauce is creamy, blend finely, let it rest.

3. 3.

   3. For the skewers cut the chicken fillets into about 2 cm wide, thin strips.

4. 4.

   4. Mix remaining ingredients into a marinade and marinate the meat strips covered for at least 2 hours in the refrigerator.

5. 5.

   5. Remove, drain, thread the strips onto 8-16 wooden skewers in a wavy pattern and grill on oiled grates for about 8-10 minutes, turning occasionally.

6. 6.

   6. Brush with more marinade if desired.

7. 7.

   Arrange the skewers in a bowl and serve with peanut dip.