Balinese-style Minced Chicken Satay with Pickled Vegetables

Pickled Vegetables (Sambal Kecap)

• 70 g desiccated coconut
• 130 g water, hot
• 250 g carrots, quartered lengthways
• 150 g echalion shallots (approx. 3 shallots), halved lengthways if large
• 50 g lime juice, freshly squeezed
• 1 tsp ground black pepper
• 60 g kecap manis (see tip)
• 2 fresh chillies, deseeded if desired, thinly sliced

Chicken Satay (Sate Lilit Bali)

• 5 macadamia nuts
• 1 cm fresh galangal, peeled, sliced (2 mm) (optional)
• 1 tsp ground turmeric
• 2 fresh chillies, deseeded if desired, cut in pieces
• 200 g echalion shallots, halved
• 2 garlic cloves
• ¼ tsp ground cloves
• 2 tsp ground coriander
• 1 tsp ground black pepper
• 1 pinch ground nutmeg
• 30 g sunflower oil
• 3 fresh makrut lime leaves, thinly sliced
• 2 Tbsp brown sugar
  or caster sugar
• 1 tsp fine sea salt
• 500 g chicken mince (see tip)
• 2 - 3 fresh lemon grass, 16 leaves separated (see tips)
• 3 sprigs fresh coriander, leaves only