James Martin makes homemade chicken satay with a twist.
Blend the peanuts and breadcrumbs in a food processor to a fine powder, sprinkle onto a plate. Sprinkle the flour onto a separate plate.
Dredge the chicken strips in the flour, then dip into the egg and roll in the peanut crumbs.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)
Fry the chicken strips for 3-4 minutes until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
Meanwhile for the satay sauce, heat the oil in a frying pan, add the shallot, chilli, garlic and ginger and fry for 2-3 minutes, or until slightly softened.
Pour in the coconut milk, lime juice and soy sauce and bring to a simmer.
Add the peanuts, then blend the mixture in a food processor to a chunky sauce. Add more soy sauce and lime juice to taste.
For the salad, mix the leaves, red onion, radishes and mint together in a bowl until well combined.
Whisk the lime juice and vegetable oil in a bowl and mix with the salad until well combined.
To serve, place some salad onto the plate, with the chicken strips alongside. Spoon the satay sauce into a small bowl and serve alongside.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin takes a look back at some of his favourite recipes and best moments.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.