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There are hundreds of variations on satay across Southeast Asia – Mandy Yin takes inspiration from Malaysia, specifically her home city of Kuala Lumpur, for her take on this much-loved dish. Lemongrass, palm sugar and a range of spices form the backbone of the satay marinade and Mandy uses dry-roasted peanuts to provide deep, earthy flavour for her peanut sauce. Most important of all? A ripping hot grill – preferably a barbecue – to get that flavourful charring on the chicken. The satay recipe makes plenty of sauce – anything leftover will stay in the fridge for a couple of weeks, or you can freeze it.
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