Crocodile or Chicken Skewers With Cashew Nut Satay

Ingredients

• 1 crocodile filet, cut into thin strips or 2 large chicken breasts, cut into thin strips
• salt, to taste
• fresh ground pepper, to taste

MARINADE

• 1/2 lemon, juice of
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 1-2 tablespoon soy sauce

SATAY SAUCE

• 2 tablespoons crunchy peanut butter
• 4 ounces unsalted cashews, crushed (110 g)
• 1 lime, juice of or lemon, juice of

• 1/2 (12 ounce) can coconut milk
• fresh green chile, chopped (to taste)
• splash soy sauce, to season
• palm sugar (optional) or light muscovado sugar, to taste (optional)

EQUIPMENT

• 8-12 bamboo skewers or cocktail sticks, for assembling

Directions

1. 1

   Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.

2. 2

   Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).

3. 3

   Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.

4. 4

   To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.

5. 5

   Simmer very gently for five minutes.

6. 6

   Preheat a barbecue, grill or griddle pan until very hot.

7. 7

   Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.

8. 8

   Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.

9. 9

   Serve the skewers with the hot satay sauce for dipping.