Luke Nguyen's chicken satay with spicy peanut sauce

Step 1

Soak bamboo skewers in cold water for 30 minutes to prevent scorching.

Step 2

To make the marinade, combine oil, garlic, eschalot, chilli, spices, shrimp paste, soy and kecap manis in a bowl.

Step 3

Heat a wok over medium heat. Add marinade and bring to a simmer. Reduce heat to low and cook for 6-8 minutes until thickened slightly.

Step 4

Transfer to a large bowl and set aside to cool completely, then add chicken and toss to combine. Cover and refrigerate for 20 minutes to marinate.

Step 5

Meanwhile, for the spicy peanut dipping sauce, heat oil in a small saucepan over medium-high heat.

Step 6

Add garlic, eschalot and chilli, and cook, stirring, for 3 minutes or until softened. Add peanut butter, coconut milk, kecap manis, Worcestershire sauce, soy sauce and a pinch of salt.

Step 7

Reduce heat and gently simmer, stirring occasionally, for 10 minutes until the ingredients are combined. Add crushed peanuts, lime juice and 1/2 cup (125ml) water, then return to a simmer and cook for a further 2 minutes until reduced slightly. Remove from heat and set aside to cool.

Step 8

Thread 4-5 pieces of marinated chicken onto each skewer. Heat a chargrill pan or barbecue to high heat.

Step 9

Working in batches if necessary, cook the chicken skewers, turning and basting with the reserved marinade every minute, for 3 minutes each side or until cooked through.

Step 10

Place chicken skewers on a platter and serve with the spicy peanut dipping sauce.