Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 g chicken thighs
- 3 spring onions
- 3 red chilies
- 3 cloves garlic
- 2 eggs
- 2 limes, juiced
- 2 tablespoons fish sauce
- 1 tablespoon cornflour
- 1 tablespoon black pepper
- 1 teaspoon sugar
- 10 stalks lemongrass, about 12 cm long
- 2 tablespoons canola oil
- sweet chilli sauce, to serve
- =
Directions
Mince chicken thigh with cleaver, and set aside.
Using pestle and mortar, grind spring onions, chillies and garlic till very fine.
Add minced chicken and continue to grind till mixtures resembles pate.
Transfer mince to a mixing bowl, add egg, lime juice, fish sauce, cornflour, pepper and sugar.
Mix well, kneading till the mixture is thick and dough-like in consistency.
Leave mixture to firm up in the fridge (about an hour).
Take about 2 tablespoon of mixture and shape it around a lemongrass stalk.
Repeat with remaining mixture till all are used up.
Brush lightly with canola oil.
Heat grill and cook the satays for 5-8 minutes, turning frequently till the chicken mixture is slightly charred.
Serve warm with sweet chilli sauce.