CLASSIC CHICKEN SATAY

Slice the chicken breasts lengthwise into long, thin strips about ½ cm wide and place them in a large mixing bowl. Add the soy sauce, lemongrass, lime leaves, sugar, turmeric and coriander to the Chopper attachment of a TriBlade System Hand Blender. Pour in a little water, blitz to a smooth paste then pour into the mixing bowl. Mix it all up, cover and marinate in the fridge ideally for a few hours… or continue straight on if you’re short on time.
Soak bamboo skewers in a tray of water. Put a medium saucepan over a medium heat and toast the peanuts until they turn golden brown all over. Immediately transfer to the Chopper attachment of the Hand Blender and blend to a fine crumb. Tip them into a bowl and set aside.
Peel the shallots, garlic and ginger. Put them all into the Chopper attachment you just used. Roughly chop the lemongrass stalks, add those to the bowl and blitz to a paste. Pour the peanut oil into a medium saucepan over a medium heat then add the blended mixture and fry for 5 minutes, stirring regularly.
Add the peanut crumb, chilli paste, tamarind, palm sugar, coconut milk, water, fish sauce and shrimp paste. Simmer for about 30 minutes.
Use the Hand Blender Wand directly into the pan to blitz the simmered sauce to a creamy consistency, adjusting with more hot water if necessary. Return it to the saucepan and keep warm over a low heat.
Thread the chicken onto the bamboo skewer. Preheat the grill to high. Place the chicken skewers onto a rack over an oven tray lined with foil. Grill the skewers for 3-5 minutes, until they begin to blacken, before turning and repeating until cooked through.
Serve the chicken on a board with a ramekin of the peanut sauce. Finely chop the coriander, slice the chilli and scatter everything over the board. Cut the lime into quarters and place them around the board. Serves 4 as a starter