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Chicken Satays With Grated Coconut

Chicken Satays With Grated Coconut

These satays can also be prepared as burgers. As chicken mince is so lean, do not over cook or the satays will become dry. Serve with peanut sauce or your favourite chilli sauce.


  • ½ cup desiccated coconut (preferably use long thread)
  • 2 tblsp water
  • 2 tblsp basa genep (see separate recipe)
  • 1 tblsp grated palm sugar
  • ¼ cup fried onions (see Cook’s Tip)
  • 5-6 kaffir leaves, very finely shredded
  • 500 grams chicken mince
  • salt to season


  1. Knead together the coconut and water, basa genep, palm sugar, fried onion and kaffir lime leaves until well mixed.
  2. Knead in the chicken mince and season well with salt. The mixture should be slightly sticky. If too dry add a little water or coconut milk.
  3. Mould the chicken mixture around thick chopsticks or small lemon grass stems.
  4. Grill or barbeque until golden.
  5. Serve with the Peanut Sauce or a Sweet Chilli Sauce and a crisp summer salad.

Cooks Tips

- Using fresh, grated coconut in place of desiccated is wonderful. You will need ¾ cup and no water. - The fried onions should be pan-fried in a dash of oil until crispy. Drain well.

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