Satay shots

Satay shots

  • Rating: 5 out of 5.4 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep: -
  • Easy
  • Makes 36

Give your dinner party a shot of Spanish style with these satay canapes

Nutrition: per skewer
HighlightNutrientUnit
kcal89
fat6g
saturates1g
carbs3g
sugars2g
fibre1g
protein6g
low insalt0.53g
Advertisement

Ingredients

Method

  • STEP 1

    Up to a day ahead, cut the chicken breasts into 36 thin strips and put them into a bowl with the soy sauce, chilli sauce, garlic, oil and sugar. Mix together until the chicken is coated, then thread each strip on to a bamboo skewer. Get the skewers lined up on a baking tray and keep covered in the fridge until ready to cook.

  • STEP 2

    Preheat the oven to 190C/gas 5/fan 170C. Put the tray in the hottest part of the oven for 10 minutes. Meanwhile, warm the satay sauce in a pan, then spoon a little into each of 12 shot glasses or small tumblers.

  • STEP 3

    When the chicken is done, remove the tray from the oven and squeeze the lime juice over the chicken. Pop 3 skewers in each shot glass and a slice of lime on to each rim. Serve warm or cold – they’re nice either way.

RECIPE TIPS
VERY LAZY CHILLIES

You'll find the excellent Very Lazy Chillies from the English Provender Company, at good supermarkets and delis. They're a fiddle-free alternative to fresh chillies, so it's handy to have a jar in the fridge. If you can't get hold of them, just use chilli sauce or chilli paste instead.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.4 ratings
Advertisement
Advertisement
  • Blanket promo

    New! Good Food Deal Get a Beurer electric heated throw for just £49.99

    Get offer
Advertisement

Sponsored content