Crocodile Or Chicken Skewers With Cashew Nut Satay - cooking recipe

Ingredients

1 crocodile filets or 2 large chicken breasts, cut into thin strips
salt, to taste
fresh ground pepper, to taste
MARINADE
1/2 lemon, juice of
2 tablespoons olive oil
1 garlic clove, crushed
1 -2 tablespoon soy sauce
SATAY SAUCE
2 tablespoons crunchy peanut butter
4 ounces unsalted cashews, crushed (110 g)
1 limes, juice of or 1 lemon, juice of
0.5 (12 ounce) can coconut milk
fresh green chile, chopped (to taste)
splash soy sauce, to season
palm sugar (optional) or light muscovado sugar, to taste (optional)
EQUIPMENT
8 -12 bamboo skewers or 8 -12 cocktail sticks, for assembling

Preparation

Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
Simmer very gently for five minutes.
Preheat a barbecue, grill or griddle pan until very hot.
Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
Serve the skewers with the hot satay sauce for dipping.