Fried Satay
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 information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
If you’re using wood skewers, soak them in water to cover. Put at least 4 inches of oil in a deep, heavy saucepan and turn the heat to medium-high. Combine all the ingredients except the skewers and citrus in a food processor and process until very smooth, scraping down the sides of the bowl a couple of times if necessary.
Step 2
Mold the mixture into four 3-inch balls and stick one of the lemongrass or sugarcane stalks halfway into each ball. Tightly press the meat mixture against the stalk.
Step 3
The oil is ready to fry when it reaches 350°F or a little more. Gently place the balls into the oil and fry, turning occasionally, until evenly golden brown and cooked through, about 10 minutes total. Drain on paper towels and serve within 10 minutes, with the lime or lemon.
