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Satay pancake served with peanut chicken and coriander
Delicious Asian pancake served with peanut chicken and coriander

Satay chicken pancakes

Author: Flavelo
Recipes Main Courses Quick Meals
The flavours of Southeast Asia in a single bite. Satay (or Sate) is Indonesia's national dish, featuring meat grilled in a distinctive spicy peanut marinade. Here, leaving the traditional skewer behind, we wrap juicy chicken chunks swimming in coconut-peanut sauce into a soft, neutral pancake. The freshness of lime, coriander, and the crunch of peanuts complete this exotic, sweet-salty-spicy cavalcade of flavours.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Indonesian Fusion

Ingredients

Equipment Needed

  • Wok or deep frying pan
  • Crêpe pan
  • Citrus juicer
  • Grater (for ginger)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Peanuts
⚠️ Soya

Instructions

1 ✓

Make a thicker pancake batter from the flour, baking powder, eggs, and milk. Let it stand for 10 minutes.

Tip: Due to the baking powder, the batter will rise slightly during frying, becoming more porous to better absorb the sauce.
2 ✓

Fry the pancakes (make American-style, thicker discs).

Tip: Flip when bubbles appear on the top of the raw batter.
3 ✓

Dice the chicken and fry in hot oil in the wok until white. Add the crushed garlic, grated ginger, and chopped chilli. Fry for another minute until fragrant.

Tip: Do not fry the garlic and ginger with the meat from the start as they may burn and become bitter.
4 ✓

Add the peanut butter, soy sauce, and coconut milk. Simmer together until the sauce thickens and coats the meat.

Tip: The fat in the coconut milk and the peanut butter form an emulsion, making the sauce creamy.
5 ✓

Remove from heat and squeeze in the lime juice.

Tip: Add the acidity of the lime at the end to 'open up' the heavy peanut flavours without cooking off its aroma.
6 ✓

Pile the ragout onto the pancakes, sprinkle with coriander and the chopped peanuts.

Tip: The crunchy peanuts provide a textural contrast to the soft dish.

Recipe FAQ

The peanut sauce became too thick.
Peanut butter thickens as it cools. Dilute it with a little water or coconut milk until it reaches a sauce consistency.
I am allergic to peanuts.
You can use sunflower seed butter or almond butter; the taste will be slightly different, but the texture will be similar.

Ingredients

  • 200 g Plain flour
  • 250 ml Milk
  • 2 whole Eggs
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 2 tbsp Oil (for frying)
  • 300 g Chicken breast fillet
  • 3 tbsp Peanut butter (smooth or crunchy)
  • 150 ml Coconut milk (tinned)
  • 2 tbsp Soy sauce
  • 1 whole Lime juice
  • 2 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 1 whole Chilli pepper (to taste)
  • 1 handful Fresh coriander
  • 30 g Roasted salted peanuts (roughly chopped)