Chicken Satay Sticks with Wasabi Mayonnaise
- 1 pound ground chicken
- 1/2 cup flaked coconut
- 2 tablespoons chopped fresh cilantro leaves
- 1 egg
- 2 teaspoons brown sugar1 teaspoon grated lime zest
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- Spice Paste, recipe follows
- Lime slices, for garnish
- Fresh cilantro sprigs, for garnish
- Red chiles, for garnish
- Wasabi Mayonnaise, recipe follows
1 pound ground chicken1/2 cup flaked coconut2 tablespoons chopped fresh cilantro leaves1 egg2 teaspoons brown sugar1 teaspoon grated lime zest1 teaspoon soy sauce1 teaspoon salt1 teaspoon pepperSpice Paste, recipe followsLime slices, for garnishFresh cilantro sprigs, for garnishRed chiles, for garnishWasabi Mayonnaise, recipe follows
Preheat the broiler. In the bowl of a food processor, place chicken, coconut, chopped cilantro, egg, sugar, zest, soy sauce, salt, pepper, and Spice Paste. Process until well combined and divide into 8 equal portions. Moisten hands with water and shape chicken mixture around top half of 8 wooden skewers that have been soaked in water for 30 minutes. Place skewers on a foil-lined lightly greased broiler pan and broil about 12 minutes, turning occasionally. Arrange skewers on a serving dish and garnish with lime slices, cilantro, and red chiles. Serve hot with Wasabi Mayonnaise for dipping.
Spice Paste: 2 medium red chiles, seeded and chopped2 cloves garlic, minced2 spring onions, chopped1 teaspoon grated fresh ginger1 peeled and chopped Roma tomato2 teaspoons olive oil Place all ingredients, except oil, in a food processor and process until coarsely ground. Heat oil in a medium skillet over medium heat. Add chili mixture and cook about 2 minutes, stirring. Cool before using.
Wasabi Mayonnaise: 1/2 cup mayonnaise2 tablespoons plain yogurt2 teaspoons wasabi paste2 teaspoons fresh lime juice1 tablespoon chopped fresh coriander leaves Mix all ingredients together in a small bowl. Chill until ready to serve.
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