Directions

To Prep

1. Toast coriander seeds and black peppercorns together until fragrant. Let them cool for a while before grinding into powder with a mortar and pestle.
2. Toast shredded/desiccated coconut until golden brown and set aside.
3. Blend together all the sambal paste ingredients until it becomes a smooth paste.
4. In a mixing bowl, mix together chicken mince, coriander and peppercorn powder, sambal paste, toasted shredded coconut and kaffir lime leaves until well combined.
5. Divide paste into 8-10 portions.
6. Take a portion and wrap around the white part of a stalk of lemongrass if using, or bamboo skewers. Repeat with the rest of the mixture.

To Make

1. Heat up a skillet and brush with some oil.
2. Fry the chicken satay for 3-4 mins each side. Cover the skillet but leaving some opening to release steam.
3. Serve hot with sweet chilli sauce.