Spicy prawn poppadoms
These are some of the quickest canapes to make, but are best made to order to prevent the poppadoms from going soft
Satay shots
- Preparation and cooking time
- Prep: -
- Easy
- Makes 36
Skip to ingredients
- 4 skinless boneless chicken breasts
- 3 tbsp soy sauce
- 1 heaped tbsp Very Lazy chillies
- 2 garlic clovescrushed
- 1 tbsp vegetable oil
- 1 heaped tbsp light muscovado sugar
- 1 limecut in half
- 415g jar ready-made satay sauce
- 12 limesslices
Nutrition: per skewer
- kcal89
- fat6g
- saturates1g
- carbs3g
- sugars2g
- fibre1g
- protein6g
- salt0.53glow
Method
step 1
Up to a day ahead, cut the chicken breasts into 36 thin strips and put them into a bowl with the soy sauce, chilli sauce, garlic, oil and sugar. Mix together until the chicken is coated, then thread each strip on to a bamboo skewer. Get the skewers lined up on a baking tray and keep covered in the fridge until ready to cook.
step 2
Preheat the oven to 190C/gas 5/fan 170C. Put the tray in the hottest part of the oven for 10 minutes. Meanwhile, warm the satay sauce in a pan, then spoon a little into each of 12 shot glasses or small tumblers.
step 3
When the chicken is done, remove the tray from the oven and squeeze the lime juice over the chicken. Pop 3 skewers in each shot glass and a slice of lime on to each rim. Serve warm or cold – they’re nice either way.
