BBQ chicken satay with tamarind peanut sauce
MAKES 8-10
Ingredients For the rempah (spice paste)
1. Prep the night before, or at least 2 hours ahead. Pound all the spice paste ingredients using a pestle and mortar or whizz in a small blender until you get a fine paste. Mix half the spice paste with the chicken and set aside in the fridge. Soak the bamboo skewers in water, to prevent them from burning during cooking later.
2. The next day, thread the chicken on to skewers, about 4-5 pieces per skewer. To make the peanut sauce, fry the remaining spice paste in oil in a small frying pan over medium heat until fragrant, about 10 minutes. Stir often as we want to caramelise the sugar but not burn it.
3. Add the peanut butter and tamarind, frying for another few minutes until darkened. Stir in enough water to loosen, and bring to a simmer – the sauce should have a thick but pourable consistency. Taste and adjust the seasoning with a pinch more salt or sugar if needed, then set aside.
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