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Ingredients for 8 portions

4 chicken fillets (à approx. 150 g)

2 red chillies

150 ml + 3-4 tbsp oil

2 tbsp + some Sambal Oelek

2 tbsp soy sauce

2 tbsp brown sugar

1 medium onion

1 clove of garlic

1 organic lime

1 can (400 ml) coconut milk

150 g piece peanut butter

salt and pepper from the mill

16 metal skewers

preparation

Wash the meat, pat dry and cut into a total of 16 long strips. Stick strips of meat wave-shaped on metal skewers. Cut chilli peppers lengthwise, remove seeds. Finely chop the pods. Mix 150 ml oil, 2 tbsp Sambal Oelek, soy sauce, half of the chilli and sugar well and pour over the meat. Marinate meat in it for approx. 1 hour, turning once.

Meanwhile peel onion and garlic and dice finely. Wash lime hot, peel in zest, cut finely. Halve the lime, squeeze the juice.

Heat 1 tbsp oil in a saucepan. Brown the onion, garlic and the rest of the chilli. Add coconut milk and peanut butter and bring to the boil while stirring. Flavour with lime juice, lime peel and a little Sambal Oelek.

Heat 2-3 tbsp oil in a large pan. Add 3 portions of Saté skewers and fry for 3-4 minutes on each side. Season with salt and pepper. Peanut dip to the saté skewers.