Chicken Satay with Rice, Peanut Sauce and Carrot Salad

Ingredients

• 2 cloves of garlic, crushed
• 1 golden shallot, finely chopped
• 1 red birdseye chilli, seeds removed finely chopped
• 1 tbsp finely grated ginger
• 1 tbsp palm sugar, pounded to a fine paste using a mortar and pestle
• 2 tsp thinly sliced lemongrass
• 2 tsp peanut oil
• 250 gm skinless chicken breast, sliced lengthways into 5mm-thick strips
• To serve: prawn crackers
• Pressed rice
• 200 gm long-grain rice
• 1 tbsp toasted sesame seeds
• Peanut sauce
• 2 tbsp peanut oil
• 130 gm roasted peanuts, coarsely chopped
• 3 cloves garlic, finely chopped, then pounded to a coarse paste using a mortar and pestle
• 2 golden shallots, finely chopped
• 4 red birdseye chillies, finely chopped, then pounded to a coarse paste in a mortar with a pestle
• 200 ml coconut milk
• 2 tbsp brown sugar
• 1 kaffir lime leaf, shredded
• ½ lime, juice only
• Carrot salad
• 4 carrots, cut into julienne
• ½ cup mint leaves, thinly sliced (firmly packed)
• 2 long red chillies, seeds removed and cut into julienne
• 60 ml extra-virgin olive oil (¼ cup)