Fried Satay

Name: Fried Satay
Yield: makes 4 servings
Ingredients: Four 5-inch lemongrass stalks, peeled and sliced sugarcane stalks, or wood skewers; Corn, grapeseed, or other neutral oil for deep-frying; 1 pound boneless pork, boneless, skinless chicken, or peeled shrimp, roughly chopped; 2 garlic cloves, peeled and lightly smashed; 2 shallots, peeled and quartered; 1 teaspoon ground coriander; 1 teaspoon salt; 1 teaspoon black pepper; 1 lime or lemon, cut into quarters, for serving

December 14, 2011

This is similar to Grilled Satay, which follows, only in that it is meat on a stick. But this deep-fried version is crunchier, and the skewer itself is best when made from lemongrass or sugarcane, either of which imparts a subtle aroma to the meat (and gives you something to gnaw on, if your tastes go in that direction). Since the meat is pressed around the skewer like a meatball—the result is kind of a meat lollipop—it needs to be finely minced to hold together well; a food processor does the job perfectly.

Recipe notes

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