- 3/4 cup dried sweetened flaked coconut
- 1 to 1 1/2 tablespoons sliced fresh Thai or serrano chilies
- 1/2 cup spice paste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 pounds ground chicken or turkey
- 10 to 12 stalks (about 12 in.) fresh lemon grass
- calories 123
- caloriesfromfat 54 %
- protein 9 g
- fat 7.3 g
- satfat 2.6 g
- carbohydrate 5.5 g
- fiber 0.5 g
- sodium 249 mg
- cholesterol 39 mg
How to Make It
In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.
Add spice paste, salt, pepper, and chicken; whirl until well mixed.
Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long. Remove coarse outer leaves.
Dipping hands in cool water often to reduce sticking, mound about 1/4 cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log. Place chicken sticks in a single layer in a flat pan.
Lay chicken satay on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning as needed to brown evenly, 5 to 6 minutes. Serve hot or at room temperature.