Chicken Satay with Sambal Matah
Ingredients
- Satay skewers, as needed
- 500g boneless chicken meat
- 2 tablespoons lime juice
- 2 teaspoons salt
- 1 teaspoon pepper
- 5 tablespoons cooking oil
Sambal matah
- 20 shallots, thinly sliced
- 10 bird's eye chilies, finely sliced
- 4 lemongrass stalks, white part only, finely sliced
- 6 kaffir lime leaves, veins removed, finely sliced
- 1 teaspoon grilled shrimp paste
- 1 teaspoon salt
- 5 tablespoons vegetable oil
- 2 limes, juiced
Preparation
Put the shallots in a bowl and mash them with hands until they release water, wearing plastic gloves.
Add chilies, lemongrass, kaffir lime leaves, shrimp paste, and salt to the bowl and mix well.
Heat oil over medium heat until slightly smoking, then remove from heat and pour over the mixture.
Add lime juice and mix well again.
Marinate the chicken with lime juice, salt, and pepper for 30 minutes.
Skewer the chicken onto satay sticks.
Brush the satay with vegetable oil and grill until cooked.
Serve the satay with sambal matah and warm white rice.
Tips
Sambal matah pairs well with a variety of grilled or fried dishes.
