Macadamia Satay Skewers
Australian Macadamia Society
Macadamia Satay Skewers
Australian Macadamia Society
Asian
canapes, main course
A satay showstopper!
That's because instead of using the common peanut we cook our satay with premium macadamias.
Fact: Macadamias are from the same family of nuts as the Candle Nut, a popular ingredient all over South East Asia where it is chopped up or ground into a paste.
Ingredients
- 2 tbsp Thai red curry paste
- ¾ cup roasted macadamia nut butter
- 2 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 2 tsp soy sauce
- ¾ cup coconut milk
- ¾ cup water
- 500 g of lean meat, pork and chicken are good, chopped into bite size pieces (or use tofu for easy vegan option)
- Bamboo skewers
- ½ cup cucumbers finely sliced
- ½ cup coriander leaves
- ½ cup mint leaves
- 2 spring onions finely sliced
- Wedge of lime
- Salt and pepper to taste
- ¼ cup macadamias roasted and roughly chopped
Directions
Make the Satay
Whisk together the red curry paste, macadamia butter, rice wine vinegar, brown sugar and soy sauce in a saucepan.
Remove 2 tablespoons of the mixture and set aside in a large bowl.
Add the coconut milk and water to the saucepan and place over low-medium heat. Stir constantly for 5 minutes until the sauce is smooth and fragrant. Set aside.
Skewers
Add the meat to the reserved satay mixture and coat well. Evenly thread the chicken pieces onto pre-soaked bamboo skewers.
Heat the oil in a large fry pan or grill. Once hot, cook the chicken for 3-4 minutes each side until caramelised and cooked all the way through.
To Serve
To serve, mix the cucumber, coriander, mint leaves and spring onions together. Season with lime, salt and pepper.
Arrange the hot chicken skewers onto a serving plate. Drizzle with the satay sauce.
Garnish with the herb salad and roasted macadamias.
