Gastronomixs

Satay croquette

The basis for this croquette is a satay stock and it is made using a brown roux. Allow the butter to turn brown without burnt black specks appearing in the butter. The flour is also browned so that it acquires a nutty flavour. Bear in mind that flour has less binding force when browned. You can either brown the flour in a pan or in a preheated oven.

Satay croquette

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Ingredients

18

g

gelatin

30

g

sesame oil

15

g

ginger, finely chopped

1

tsp

red chilli pepper

50

g

onion, finely diced (brunoise)

10

g

garlic, finely chopped

25

g

sambal (Indonesian chilli paste)

450

g

peanut butter

2.4

litres

poultry stock

800

g

chicken breast

300

g

butter

400

g

flour, browned

60

g

ginger syrup

60

g

soya sauce (sweet)

30

ml

lemon juice

60

g

unsalted peanuts, roughly chopped

As needed:

 

salt and pepper

As needed:

 

flour

As needed:

 

egg white

As needed:

 

coarse breadcrumbs

Preparation method

  • Soak the gelatin leaves in cold water.
  • Heat the sesame oil. Gently fry the ginger, red chilli pepper, and garlic in the oil.
  • Add the sambal and peanut butter and heat until the peanut butter ‘melts’.
  • Add the poultry stock and simmer for a while longer.
  • Cook the chicken breasts in the stock and leave to cool in the stock.
  • Remove the chicken breasts from the stock and cut into fine pieces.
  • Melt the butter in a pan and allow it to become a light brown colour.
  • Add the flour in one go.
  • Stir thoroughly with a rubber spatula until you have a smooth mixture.
  • Briefly cook the roux until it starts to ‘sweat’; the flour will be done.
  • Add the peanut stock made earlier in three parts while continuing to stir to prevent lumps from forming.
  • Bring the salpicon to the boil and add the gelatin leaves which have been squeezed out.
  • Stir until the gelatin leaves have completely dissolved and allow to cool slightly.
  • Add the ginger syrup, sweet soya sauce, and lemon juice and mix thoroughly.
  • Then add the chicken breasts and peanuts and stir again.
  • Cover the mixture and set in the refrigerator to firm up.
  • Portion the salpicon into the size of a croquette and roll the portions into the desired shape.
  • Coat the salpicon twice à l’anglaise (flour – egg white – breadcrumbs). Omit the first step (flour) when coating them for the second time.
  • Deep-fry the croquettes in oil at 180°C.

Serving suggestions

  • As a snack on its own.
  • Serve with lime mayonnaise and fresh coriander.
  • In a composition with components of pandan rice, lime, and coriander.

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